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Add anchovies, capers, lemon juice, oil, and run the blade to reduce to a very fine
and smooth paste. If the sauce is too dense add 2-3 tablespoons broth to obtain the
right consistency. Transfer the mix to a bowl, stir in the mayonnaise, and mix until
obtaining an homogeneous paste.
In summer when the temperature starts rising many turn away from eating meat, considered
an heavy food to digest. Vitello Tonnato also known as Veal Tonne’ It is a perfect
cold dish for summer lunches. It was created in Northern Italy, most probably in
Lombardia. The recipe seems to have French influences but it is authentic Italian,
as even Pellegrino Artusi has this recipe in his book La scienza in cucina e l'arte
di mangiar bene, published in 1891. Very popular in the 1960s it is a very simple
dish with many variations that can accommodate any taste.
Cut the meat in thin slices, place in a serving place, and cover with the sauce.
The preparation can be kept in the refrigerator overnight if necessary. Garnish with
lemon slices, capers, parsley just before serving.
for the meat:
1 whole onion, approx 4 oz (100 gr)
1 whole carrot, approx. 4 oz (100 gr)
1 whole celery stick
1 whole fresh tomato, approx. 4 oz (100 gr)
1 whole fresh tomato approx. 100 gr
salt and pepper
2 lb (approx. 1000 gr) veal
4-5 quarts (4-5 liters) water
for the sauce :
1/2 lb (200 gr) canned tuna fish in oil
4 anchovy fillets
3 tbl.spn. capers
1 lemon, juiced
1/3 cup extra-virgin olive oil
1.5 caps mayonnaise
for the decoration
3 lemon slices
1 tablespoon parsley, chopped
1 tablespoon capers
Stick the cloves in the onion. Fill a stock pot with water, add carrot, celery, onion,
tomato, salt and pepper. Bring to boil and add the veal.
Cook for approximately 1 1/2 to 2 hours, or until the meat is tender. Remove the
meat and cool at room temperature. Place the meat in the refrigerator for 3 - 4
hours. Filter the broth and reserve for a different preparation.