Calf Tonnato

Of Piedmontese origin but known all over the world is the recipe for veal tonnato, that is thin slices of lean veal accompanied by a tuna sauce.

You can use several cuts such as magatello, girello, rotondino or lacerto.

Ingredients for 5/6 people:

• Veal 6/7 etti
• Medium Carrot 1
• Medium onion 1
• Celery coast 1
• White wine 200ml
• Oil 2 tablespoons
• Salt and pepper grains qb
• Water 2lt
• For the tuna sauce:
• Tuna in oil 125g
• Eggs 3 
• Capers 15-20
• Broth 250ml

Procedure:

Let's wash the vegetables, cut 1 carrot, 1 onion and 1 celery rib into pieces and put them in a saucepan with two tablespoons of oil, turn on the fire and let them brown for a couple of minutes on a low flame, after a couple of minutes let's put the meat, the peppercorns, salt and a 2 liters of water in the saucepan.

Cook with the lid on a low heat for an hour and a half.

Now we can dedicate ourselves to the tuna sauce, boil 3 eggs and when they are hard boiled let's drain and peel them and put them in a blender, together with 125g of tuna, 15-20 capers and a ladle of cooking stock from the casserole.

Let's whisk everything in order to obtain a homogeneous sauce.

At the end of cooking, take the meat from the saucepan and place it on a cutting board and let it cool before slicing.

Arrange the sliced meat on a plate and garnish with the sauce and maybe some capers.