| 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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