| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Meats, Italian, Pasta | 6 | Servings |
INGREDIENTS
| 1 | Onion; chopped | |
| 1 | tb | Minced garlic |
| 10 | tb | Olive oil |
| 2 | lb | Veal loin or leg roast |
| 6 3/4 | oz | Canned tuna, drained |
| 24 | Anchovy fillets | |
| 1 | c | Dry white wine |
| 1 | c | Water or chicken broth |
| 1 | ts | Thyme leaves |
| 2 | Bay leaves | |
| 1 | ts | Ground white pepper |
| 1/2 | lb | Dry pasta; such as: penne or small shells |
| 2 | Egg yolks | |
| Salt to taste | ||
| 1/4 | c | Capers |
| 2 | tb | Finely chopped parsley |
INSTRUCTIONS
COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and cook for 45 to 50 minutes or until a meat thermometer measures 135F. Remove the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2 pound dry pasta according to directions. Drain, toss with 1 tablespoon oil and cool. Remove the veal from the cooking liquid and boil liquid 5 minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl and let cool. Remove bay leaves, transfer the contents to a food processor, add yolks and blend until smooth. Continue to blend, adding the remaining 1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss the pasta with the capers, parsley and half of the sauce and arrange on a large platter. Slice the veal very thinly and arrange slices on the pasta. Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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