Let’s cook with Sonia the cold veal with tuna sauce, a classic fresh Italian recipe, that you can serve as an appetizer or main dish.
Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Hi all of you friends, welcome to the GialloZafferano kitchen, today we’ll be making together a tasty and very fresh meat-based appetizer: the cold veal with tuna sauce, an original Italian recipe which is now consumed also as a main course, served in more generous portions.
But let’s see together what ingredients we’ll need:
• 1,3 lbs (600 g) of veal (the eye-round or the thigh muscle)
• 1 onion / 4 bay leaves
• 2 cloves of garlic
• 4 cloves
• some pepper grains
• 6 fillets of anchovy in oil • Rosemary / salt / some drops of balsamic vinegar
• 3 eggs / 4 tbsp of extra virgin olive oil
• 2 cups (½ l) of dry white wine
• 3,5 oz (100 g) of drained tuna in oil
• 1 ½ tbsp (20 g) of capers in vinegar
• 1 stalk of celery
• 1 carrot
Well, let’s prepare the cold veal with tuna sauce:
Put your piece of meat into a tall and narrow pot… and add the peeled onion, the celery, the carrot, the bay leaves, the garlic, the rosemary, the pepper, the cloves and the salt. Once you’ve put all these spices and ingredients inside, add the wine… and enough water or broth to cover everything. Then bring it to a boil, and let it simmer on a very low flame for about 1 hour and a half.
90 min. — low heat
Once the meat is ready, let it cool down with its cooking sauce, after that you can keep it aside and strain the sauce through a very fine strainer.
Now we’ll prepare the sauce to spoon onto the veal slices, so pour into a bowl the tuna, the 3 eggs, which you’ve previously hard boiled and minced, half of the capers and the minced anchovies, then whizz up everything with an immersion blender alternating with the cooking sauce and some oil, until you get a creamy and quite thick sauce.
As you can see our smooth and creamy sauce is ready. All we have to do now is cut the meat into thin slices, about one tenth of an inch wide, then we’ll garnish our slices of meat with the sauce… and some capers. Now our cold veal with tuna sauce is ready! From Sonia and Giallozafferano, bye bye and see you next videorecipe.