Vitello Tonnato on Pasta
Yield
6 servingsPrep
15 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 15 | ml |
garlic
minced |
|
| 1.5E+2 | ml |
olive oil
|
|
| 907.2 | g |
veal
|
|
| 195.1 | ml/g |
tuna, canned
drained |
|
| 24 | each |
anchovy fillets
|
*
|
| 237 | ml |
white wine
dry |
*
|
| 237 | ml |
water
|
|
| 5 | ml |
thyme
|
*
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
white pepper
ground |
|
| 226.8 | g |
pasta
|
|
| 2 | each |
egg yolks
|
*
|
| 59 | ml |
capers
|
*
|
| 3E+1 | ml |
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.
