Italian Vitello Tonnato Recipe
Ingredients
| Extra virgin olive oil | 3/4 Cup (16 tbs) | |
| One 2 1/2-pound veal top-loin roast, tied | ||
| Ground pepper | 1 To taste | |
| 3 large eggs, at room temperature | ||
| 4 anchovy fillets | ||
| Capers | 1 Tablespoon, drained | |
| White wine vinegar | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| One 6-ounce can Italian tuna in oil, drained and flaked | ||
| Water | 1 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
Directions
1. Preheat the oven to 325°. In a medium skillet, heat 2 tablespoons of the oil. Season the veal with salt and pepper and cook over high heat, turning, until golden brown, 8 minutes. Roast for 1 hour and 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 135°. Let the roast cool, then wrap in plastic and refrigerate until chilled, at least 4 hours.
2. Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, and vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, and then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.
3. Thinly slice the roast. Arrange the slices on plates and spoon the sauce on top. Garnish with the parsley and serve.
2. Meanwhile, in a saucepan of boiling water, cook the eggs for 4 minutes. Drain and cool slightly in cold water. Cut off the tops and scoop the soft yolks into a blender. Blend in the anchovies, capers, and vinegar and lemon juice until smooth. With the machine on, add the remaining 3/4 cup of oil in a very thin stream, blending until creamy. Blend in the tuna until smooth, and then add the water to thin the sauce slightly; season with salt and pepper. Refrigerate until chilled.
3. Thinly slice the roast. Arrange the slices on plates and spoon the sauce on top. Garnish with the parsley and serve.
Chef
