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Cold Veal with Tuna Sauce Recipe
Source: The Italian Gourmet
Serves 6
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A specialty of Milan and Piedmont, vitello tonnato is a typical summer dish. It has a cool, fresh taste and is equally good as an antipasto or as the main course of a light lunch, enjoying wide popularity not only in restaurants but also on the family table. There are any number of recipes with personal variations introduced by every cook. The version given here may be taken as the universally accepted formula in professional kitchens.
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| RECIPE METHOD
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Put the veal in a bowl along with the carrot, onion, cloves, bay leaves and salt and pepper. Pour on wine to cover. Cover and set aside to infuse overnight.
| Next morning, wrap the meat in a white napkin, lay it in a casserole or saucepan and pour on the marinade. Place over moderate heat and cook for about 40 minutes, or until the meat is soft and tender. Remove the napkin (which serves to keep it in shape) and set the meat aside to cool.
| Meanwhile, prepare a good quantity of mayonnaise by beating the egg yolks with the olive oil and the lemon juice. Push the tuna through a strainer or process it in a food processor until very fine, and fold it gently into the mayonnaise. Dilute the sauce with the white wine and vinegar; stir in the capers.
| Slice the veal, arrange it on a serving dish and coat it with the sauce. Refrigerate until serving time.
| Recipe reprinted by permission of Weldon Russell. All rights reserved.
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| Nutrition Facts |
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Serves 6
Facts per Serving
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| Calories: |
431 |
Fat, Total: |
12g |
Carbohydrates, Total: |
20g |
| Cholesterol: |
209mg |
Sodium: |
1097mg |
Protein: |
44g |
| Fiber: |
2g |
% Cal. from Fat: |
25% |
% Cal. from Carbs: |
19% |
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