Vitello Tonnato

1. 1

   With sharp knife, make slits all over veal.

2. 2

   Coarsely chop 2 anchovies; insert chopped anchovies and garlic into slits.

3. 3

   In nonreactive 5-quart Dutch oven, combine water, broth, wine, onion, and carrots and heat to boiling over medium heat.

4. 4

   Add roast to Dutch oven.

5. 5

   Reduce heat; cover and simmer until veal is tender, about 1 hour and 45 minutes.

6. 6

   Remove from heat; let veal cool in broth 1 hour, then transfer veal to plate and refrigerate to cool completely.

7. 7

   Strain broth, reserving 3/4 cup; discard remaining broth.

8. 8

   Transfer reserved broth to food processor fitted with knife blade.

9. 9

   Add tuna, mayonnaise, cream, lemon juice, salt, sage, and remaining 8 anchovies; puree until smooth.

10. 10

    Cut veal into thin slices; transfer to deep platter large enough to hold veal in one or two layers.

11. 11

    Pour sauce over veal; cover and refrigerate at least 1 hour or up to 24 hours.

12. 12

    Serve chilled or at room temperature, sprinkled with parsley.

13. 13

    Nutritional information is based on one serving.

* Per serving · 4 servings · Values may vary.