Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!newsfeed.internetmci.com!in3.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: "amanda" Newsgroups: rec.food.recipes Subject: Vitello Tonnato Followup-To: rec.food.cooking Date: 27 May 1997 17:13:42 -0600 Organization: CyberGate, Inc. Lines: 63 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: <01bc69f4$865e6080$5223e3c7@gate.net.gate.net> Reply-To: "amanda" NNTP-Posting-Host: mack.rt66.com This recipe comes from John Carver, executive chef, Pricci Restaurant in Atlanta, GA. - 13 March 1993 by Lon Hall VITELLO TONNATO (Cold Roasted Veal With Spicy Tuna and Caper Sauce) 2 pounds veal top round, cleaned of all sinew Salt, pepper 1 bay leaf, crushed 2 sprigs fresh thyme 2 tablespoons oil 3 small carrots, peeled and diced 1 small onion, diced 2 stalks celery, diced 3/4 cup chicken stock Tuna Sauce (recipe follows) Capers Lemon slices Season veal to taste with salt and pepper, bay leaf and thyme. Heat oil in roasting pan over high heat. Add veal and brown evenly on all sides. Add carrots, onion and celery and roast at 350 degrees until meat tests rare and reaches internal temperature of 140 degrees. Remove meat to serving plate. Reserve vegetables for use in Tuna Sauce. Place pan back on burner over high heat. Add chicken stock and cook, scraping meat bits, until stock reduced by half. Pour over meat and vegetables and set aside to cool. When ready to serve, slice veal very thin and place on chilled plates. Spoon Tuna Sauce lightly around edges of meet. Do not cover meat with sauce. Garnish with capers and lemon slices. Makes 8 servings. Tuna Sauce 1/2 (3-ounce) can tuna 1 egg 3 anchovy fillets Juice of 1/2 lemon 1 tablespoon white vinegar 1 tablespoon capers Reserved vegetables and cooking juices from veal roast 3/4 cup olive oil 3 tablespoons chicken stock Salt, pepper Place tuna, egg, anchovies, lemon juice, vinegar and capers in blender, plus reserved vegetables and any juices from bottom of plate. Puree until smooth. With blender running at low speed, slowly add olive oil. Adjust thickness with chicken stock if too thick, add more oil if too thin. Season to taste with salt and pepper. Makes about 1 3/4 cups. ~~~ 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.