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The Old-fashioned Veal With Tuna Sauce
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Recipe The Old-fashioned Veal With Tuna Sauce
The Old-fashioned Veal With Tuna Sauce
Recipe yeld 10 servings
Ingredients
1000 G Round Beef50 Cl White Wine Vinegar
1 Onion
6 Cloves
5 Grains Black Pepper
1 Piece Cinnamon
Some Laurel Leaves
Rooms
10 Salted Anchovies
2 Knobs Butter
3 Egg Yolks
10 Salted Capers
Amount Per Serving Calories: 262
Method
Take the round rump of a thigh or calf fassone, put it in a bowl and cover with vinegar and water (half a liter of white vinegar should be enough), add the coarsely chopped onion, cloves, black pepper, cinnamon , bay leaf and salt.Leave to marinate the meat in the marinade at least 12 hours, or overnight.
Now you solder the walker: Take a pan, let melt a little butter and then arrange the meat well and brown a little drained 'for you to make a thin crust.
Then add the anchovies and boned in the butter and let melt, then pour egg yolk nell'intingolo crumbled.
Stir once and add the marinade.
Cook in pan until they discovered the sauce well reduced.
The cooking, however, should not be too long, otherwise the meat will be when served cold and sliced, will appear dry and drained of its fluids.
Remove the meat and slice not too thin, pour over the slices on bottom of the pan after sieving and garnished with capers previously washed under running water.
The vitel tonne should be served cold.
This dish, as you may have noticed, has nothing to share with today's veal with tuna sauce, noble dish made of veal boiled, sliced ​​and topped with a sauce made from mayonnaise, tuna and capers and a squeeze of lemon juice.
The French word ton (that would be near Tann tanned, or accommodated, according to Luciano De Giacomi.
But it also means dark, gloomy, as indeed is the sauce of anchovies, which garnish this dish.
Find recipes for Main Dishes based on Calf
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