Piedmontese cuisine boasts veal with tuna sauce, a delicious and versatile dish with veal and tuna sauce, suitable as an appetizer or second course on any occasion.
🍳 INGREDIENTS 🍳
For the meat
Veal topside 800 g
Carrots 100 g
Celery 80 g
Onion 160 g
2 bay leaves
Mixed pepper 10
Cloves 5
Water 1 l
White wine 0.5 l
Rosemary 1 sprig
Garlic 1 clove
For the tuna sauce
Medium eggs 4
Tuna in oil 150 g
Pickled capers 10 g
Anchovies in oil 6
Salt to taste
Meat broth to taste
To decorate
Pickled capers (or caper flowers) to taste
🍳 PREPARATION 🍳
00:00 - To make the veal with tuna sauce, start preparing the meat. Tie your veal topside to hold it in shape while cooking
01:45 - Peel the onion and cut it into four wedges. Wash the carrot, peel it and cut it into small pieces; Wash and cut the celery in the same way.
02:13 - In a pan, put the meat, vegetables, bay leaves, peeled garlic clove, cloves and rosemary sprig. Now cover all the ingredients with the water and the white wine. Add a pinch of salt and peppercorns. Cook for about 60 minutes.
03:33 - Boil the eggs, let them cool well and shell them. In a bowl, put the hard-boiled eggs, anchovies, capers and tuna. Also add a little of the meat broth kept aside. Let's mix it all up.
05:20 - Take the piece of lath and cut it into 2-3 mm thick slices. Arrange the meat on a platter or a nice serving plate. Sprinkle each slice of veal with a generous spoonful of tuna sauce. You can garnish the dish with some capers if you like.
21 июл 2024
