Veal with Tuna Sauce – Vitello Tonnato – Milan, Lombardy

Veal in lightly boiling salted water form. Add coarsely chopped onion, greens, bay leaf and chili pepper.

Cook the meat at the lowest temperature for 1.5-2 hours, cool in the broth.

For the sauce, cut drained tuna into pieces. In a baking bowl, blend 50 cc veal broth, anchovy fillets, liter tbsp chopped capers and 4 tbsp chopped comichons with a hand blender. Press egg yolks through a sieve and stir in, season with salt and season with pepper. Fold in oil in a thin stream, season with vinegar and juice of one lemon.

Cut cold meat into fine slices, arrange, spreading thickly with pasty sauce. Garnish with capers and cornichon strips.

Prepare: 2 1/2 hours

Matching variation:

Instead of vinegar and juice of a lemon, you can also season with a dry white wine.

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