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Veal with tuna sauce

Veal with tuna sauce

Veal with tuna sauce, or calves tone, contrary to what many people think, and a very Italian dish typical of Piemontese cuisine. There are many cities that Piedmont boast of having "given birth" to this appetizer: among all surely remember Alba and Garessio, where it seems you can eat as much good veal with tuna sauce of Italy. As with many other recipes, and always Pellegrino Artusi 800 that speaks for the first time this tasty appetizer citing it in his book "Science in the Kitchen and the Art of Eating Well." Ingredients Anchovy (anchovies) 6 threads balsamic vinegar according to your taste with water or broth 2 cloves garlic 5 bay leaves 15 leaves Capers rod Beef, topside, silverside 600 g Carrots 1 Clove 4 Onions 1 Olive oil 4 tablespoons pepper according to your taste 1 sprig rosemary 1 stalk celery Tuna in olive oil, drained 100 gr boiled eggs 3 white wine 1/2 liter Preparation First you put the meat (rod, rump or topside) in a saucepan with the carrot, celery , onion, rosemary, bay leaf, the cloves, two tablespoons of olive oil and a pinch of salt (1) so that is enriched with herbs and spices. Wet meat with white wine (2) to make them more aquistare taste, then add the water's edge (3) (or broth if you prefer). Let the meat cook on low heat for about 1 hour and a half or two (4); When cooked (5) turn off the heat and let it cool with his bottom. Prepare the sauce by putting tuna in a bowl the crumbled tuna and chopped hard-boiled eggs (6), capers, anchovies (7) by diluting with a little 'oil (which you can do with the help of a blender ) and a bit 'of broth to cook the meat (8), in this way you will get a creamy and soft (9). Once cooked the meat, cut into slices not too thick (10) and arrange on a serving dish (11). Before applying the sauce over the meat (11) remember (if you like) to add a dash of balsamic vinegar definitely give a twist to the level of taste impact. Garnish veal with tuna sauce with some capers (12) and serve.

First place the meat (rod, topside or silverside) in a saucepan with the carrot, celery, onion, rosemary, bay leaf, the cloves, two tablespoons of olive oil and a pinch of salt (1) so that is enriched with herbs and spices. Wet meat with white wine (2) to make them more aquistare taste, then add the water's edge (3) (or broth if you prefer). Let the meat cook on low heat for about 1 hour and a half or two (4); When cooked (5) turn off the heat and let it cool with his bottom. Prepare the sauce by putting tuna in a bowl the crumbled tuna and chopped hard-boiled eggs (6), capers, anchovies (7) by diluting with a little 'oil (which you can do with the help of a blender ) and a bit 'of broth to cook the meat (8), in this way you will get a creamy and soft (9). Once cooked the meat, cut into slices not too thick (10) and arrange on a serving dish (11). Before applying the sauce over the meat (11) remember (if you like) to add a dash of balsamic vinegar definitely give a twist to the level of taste impact. Garnish veal with tuna sauce with some capers (12) and serve.