Cold Veal With Tuna Sauce
Instructions
Let's cook with Sonia the cold veal with tuna sauce, a classic fresh Italian recipe, which can be served as an appetizer or as a main dish.
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Well, let's prepare the cold veal with tuna sauce:
Put your piece of meat into a tall and narrow pot... and add the peeled onion, the celery, the carrot, the bay leaves, the garlic, the rosemary, the pepper, the cloves and the salt. Once you've put all these spices and ingredients inside, add the wine... and enough water or broth to cover everything. Then bring it to a boil, and let it simmer on a very low flame for about 1 hour and a half.
90 min. -- low heat
Once the meat is ready, let it cool down with its cooking sauce, after that you can keep it aside and strain the sauce through a very fine strainer.
Now we'll prepare the sauce to spoon onto the veal slices, so pour into a bowl the tuna, the 3 eggs, which you've previously hard boiled and minced, half of the capers and the minced anchovies, then whizz up everything with an immersion blender alternating with the cooking sauce and some oil, until you get a creamy and quite thick sauce.
As you can see our smooth and creamy sauce is ready. All we have to do now is cut the meat into thin slices, about one tenth of an inch wide, then we'll garnish our slices of meat with the sauce... and some capers. Now our cold veal with tuna sauce is ready! From Sonia and Giallozafferano, bye bye and see you next videorecipe.
