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How to make the vitello tonnato: Let the
meat marinate in the wine, celery, carrot, chopped onion and cloves for
one day. Remove the meat from the marinade, wrap and tie tightly in a
cheesecloth and place in an oval pan just large enough to hold it
together. Put back in the marinade and cook slowly for about one hour.
Remove from heat and let the meat cool in its cooking juice.
De-grease and filter the cooking liquid. Blend the liquid in a food mill
with the tuna, anchovies, 1 tbs. capers and egg yolks. Dilute the sauce
with lemon juice, and vinegar, and whisk in the oil in a steady stream
till you get a velvety sauce similar to mayonnaise. Slice the veal and
arrange in a serving platter in the following manner: Spread a few
tablespoons of the sauce on the platter. Add the veal a layer at a time,
with sauce covering each layer. Sprinkle capers over and decorate the
rim of the vitello tonnato platter with the sliced lemon. Serve
the vitello tonnato.
Recipe courtesy of The Italian Trade Commission.
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