Vitello Tonnato

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   1.

2. 2

   Start by patting the veal dry.

3. 3

   Remove any fat.

4. 4

   2.

5. 5

   Peal the onion and half it.

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   Stick a clove in each half.

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   Clean the carrots and the celery and chop in large chunks.

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   Rinse the parsley.

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   Add all of the vegetables, the parsley, the wine, the bay leaves and 1 1/4 of a litre of water into a big pan and bring to a boil.

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    3.

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    Add the veal to the boiling water.

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    This will close the pores quickly and will keep the meat moist.

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    Then turn the heat all the way down.

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    Leave the meat to simmer with the lid on for 45 minutes.

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    Then pull it off of the heat and allow to cool in the cooking fluids.

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    4.

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    Measure out 125 ml of the cooking fluid, but leave the meat in the pan in the remaining fluid.

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    Drain the tuna (use a can of about 200 grams) and puree this with the cooking fluid (125 ml).

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    Drain the sardines, add them to a seperate bowl and break them down with a fork and add the egg yolk.

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    Then start adding in the olive oil drop by drop and whisk in.

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    When it starts to look like a mayonnaise you can add the olive oil a little faster.

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    5.

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    Add the tuna and the lemon juice to the sardine paste and season with salt and pepper.

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    Drain the capers (hold on to some of the fluid) and add these to the mix as well.

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    Combine thoroughly.

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    If you think the sauce is to thick you can add lemon juice or some juice from the capers.

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    6.

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    Remove the meat from the cooking fluids and slice in thin slices.

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    Add these to a large plate and pour the sardine/tuna sauce over the meat.

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    Add some more capers on top and grind some black pepper over it.

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    The cooking fluid can be thrown away, the vegetables are used just to flavour the meat.

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    It takes about two hours in total but when you put that first fork full into your mouth you will know it was worth it.

* Per serving · 4 servings · Values may vary.