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4

600 g veal (loin); 6 anchovy filets; 1 carrot; 1 onion; bay leaf; 1 tbsp capers; 1 egg yolk; 2 tbsp lemon juice; 150 g canned tuna; ½ cup olive oil; salt, white pepper, whole black peppercorns

Vitello Tonnato

Tie the meat with cooking string, pour cold water over it so that it is just covered and bring it to the boil removing any foam. Add the peeled onion spiked with the cloves and the carrots and celery cut in half. Add the bay leaf and 6 peppercorns and cook with the lid half on for 2 hours on a high heat. Remove the meat and vegetables. Strain the stock and use it in another recipe. Leave the meat to cool under a weight and meanwhile prepare the sauce. Pour a stream of oil into the egg whisking it in a blender on a slow speed. Then add the lemon juice until it makes a runny mayonnaise. Add the anchovies crushed with a pestle and mortar and some coarse salt, and the tuna. Season with pepper and stir well. Thinly slice the meat and lay it overlapping on a small flat plate. Pour over the sauce and cover it with film. Place it in the fridge for at least 1 hour or serve immediately as a starter sprinkled with capers washed to remove the salt.

Вителло тонато (Vitello Tonnato)

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