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Vitello Tonnato on Pasta

 

12

Yield

6

servings

Prep

15

min

Cook

50

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

1 each onions
chopped
1 tablespoon garlic
minced
10 tablespoons olive oil
2 pounds veal
6 ¾ ounces tuna, canned
drained
24 each anchovy fillets
*
1 cup white wine
dry
*
1 cup water
1 teaspoon thyme
*
2 each bay leaves
*
1 teaspoon white pepper
ground
½ pound pasta
2 each egg yolks
*
¼ cup capers
*
2 tablespoons parsley leaves
chopped

Directions

COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot.

Place over medium heat and cook, stirring, 5 minutes.

Add veal, tuna, 6 anchovies, wine, broth, thyme, bay leaves and pepper.

Cover, reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135 degrees F.

Remove the pot from the heat and let cool to room temperature.

Meanwhile, cook ½ pound dry pasta according to directions.

Drain, toss with 1 tablespoon oil and cool.

Remove the veal from the cooking liquid and boil liquid 5 minutes, or until reduced by ½.

Transfer contents of the pot to a bowl and let cool.

Remove bay leaves, transfer the contents to a food processor, add yolks and blend until smooth.

Continue to blend, adding the remaining ½ cup oil in a slow steady stream.

When it's time to serve dinner, toss the pasta with the capers, parsley and half of the sauce and arrange on a large platter.

Slice the veal very thinly and arrange slices on the pasta.

Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 292g (10.3 oz)
Amount per Serving
Calories 61353% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 217mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 79g
Vitamin A 2% Vitamin C 5%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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