Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!howland.erols.net!newsfeed.internetmci.com!in3.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: leig@aol.com (LeiG) Newsgroups: rec.food.recipes Subject: Veal with Anchovies and Tuna - Italian Followup-To: rec.food.cooking Date: 1 Jul 1997 04:21:41 -0600 Organization: America Online Lines: 43 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <970625211656_-1361729014@emout08.mail.aol.com> Reply-To: eig@aol.com (LeiG) NNTP-Posting-Host: mack.rt66.com I made this yesterday, it needs 48 hours but I could not wait. Its good cold which I think is the way it is intended to be eaten, But it is also good warmed up. VEAL WITH ANCHOVIES AND TUNA (Vitello con acciughe e tonnato) Italy source:The Home Book of Italian cooking serves 6 2 1/2 lbs. lean veal ,in 1 piece 4 large salted anchovies or 8 strips flat ,canned 1 teaspoon salt 1 small onion 2 medium sized carrots 1 celery stalk with leaves,halved 1 bay leaf 1/8 teaspoon pepper 3 1/2 oz canned tuna in oil 1/4 cup olive oil juice of 1 lemon 1 tablespoon capers (optional) Wash anchovies in cold water, remove head, tail and backbones, and cut into 8 strips. (Or use flat ones canned and go onto next step) Place 4 anchovy strips on inner side of meat, roll up like jelly roll, and tie with string. Fill a large kettle with water, add salt, onion, carrots, celery, bay leaf and pepper. Bring to a boil and add veal. Simmer covered until meat is tender, about 1 1/2 hours. Skim surface during cooking. Remove cooked meat from broth and drain. Strain broth. Slice meat thin, and place slices close together in an earthenware casserole large enough to hold meat and sauce. Cover casserole and set in refrigerator for 2 days. Serve veal with the following sauce. Pound together in a mortar the remaining 4 strips of anchovies, and the tuna fish. Add oil, lemon juice, and capers. Blend well. Pour over veal. Note: This dish has a tangy and unusual taste. It will keep almost a week if refrigerated. leig@aol.com(Lei Gui, Bronx, NY) http://www.geocities.com/Heartland/Meadows/3658 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.