Vitello Tonnato on Pasta
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.