RECIPE TITLE "Cold Veal with Tuna Sauce Recipe"
Source: The Italian Gourmet,
courtesy of Cooking.com
Serves 6 --- moderate
A specialty of Milan and Piedmont, vitello tonnato is a typical summer dish. It has a cool, fresh taste and is equally good as an antipasto or as the main course of a light lunch, enjoying wide popularity not only in restaurants but also on the family table. There are any number of recipes with personal variations introduced by every cook. The version given here may be taken as the universally accepted formula in professional kitchens.
2 lb lean veal, such as topside
1 carrot, sliced
1 onion, sliced
3 or 4 cloves
2 bay leaves
Salt and freshly ground pepper
3 cups dry white wine
2 egg yolks
6 oz tuna packed in olive oil, drained, with oil reserved
Juice of 1 lemon
2 tablespoons dry white wine
1 to 2 tablespoons white wine vinegar
1 tablespoon capers, drained and minced
Le Creuset 3.5-qt. Buffet Casserole, Kiwi With Le Creuset, you not only get an exceptional piece of cookery but also a handsome serving dish that you can carry right from the oven to the table. Our buffet casserole serves a one-pot, family-sized dish like a Mexican chicken and rice or a Cajun jambalaya. The pan is deep so it holds plenty of meat, poultry or seafood plus vegetables or grains. It comes with two wide handles that provide balance when carrying plus a heavy, domed lid that helps seal in juices so your food is tender and moist. Oven-safe to 450 degrees and dishwasher-safe. The buffet casserole holds 3.5-quarts.
Put the veal in a bowl along with the carrot, onion, cloves, bay leaves and salt and pepper. Pour on wine to cover. Cover and set aside to infuse overnight.
Next morning, wrap the meat in a white napkin, lay it in a casserole or saucepan and pour on the marinade. Place over moderate heat and cook for about 40 minutes, or until the meat is soft and tender. Remove the napkin (which serves to keep it in shape) and set the meat aside to cool.
Meanwhile, prepare a good quantity of mayonnaise by beating the egg yolks with the olive oil and the lemon juice. Push the tuna through a strainer or process it in a food processor until very fine, and fold it gently into the mayonnaise. Dilute the sauce with the white wine and vinegar; stir in the capers.
Slice the veal, arrange it on a serving dish and coat it with the sauce. Refrigerate until serving time.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 431 Fat: 12g Carbohydrates: 20g
Cholesterol: 209mg Sodium: 1097mg Protein: 44g
Fiber: 2g % Cal. from Fat: 25% % Cal. from Carbs: 19%
| Beef & Veal Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe from mise en place to garnishing. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. The all-new recipes in Hors D'Oeuvres; Soups & Stews; Pasta, Noodles & Dumplings; and Beef & Veal were developed specifically for the Mastering series. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. For example, you will learn the techniques of roasting, sauteing, grilling, and braising; how to make the perfect chicken stock; and how to integrate thise basics to create dishes as tantalizing and as varied as Veal Chops with Lemon and Sage or Chateaubriand with Bearnaise Sauce. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confodent, competent master of their kitchen.