Vitello Tonnato – (veal In Tuna Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Taste5 | 6 | Servings |
INGREDIENTS
| 6 | c | Veal stock |
| 1 1/2 | c | Dry white wine |
| 2 | Onions, quartered | |
| 1 | Carrot, chopped | |
| 2 | Celery ribs, chopped | |
| 3 | Garlic cloves, chopped | |
| 1 | Thyme sprig | |
| 2 | Bay leaves | |
| 8 | Peppercorns | |
| 12 | Parsley sprigs | |
| 3 | lb | Boneless veal roast |
| preferably top round | ||
| 1 | Italian canned tuna packed | |
| in oil – 7 oz | ||
| 4 | Anchovy fillets, drained | |
| 2 | T | Capers |
| Lemon juice | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | c | Mayonnaise |
| 1/4 | c | Heavy cream |
INSTRUCTIONS
In a large casserole combine stock, wine, onion, carrot, celery, garlic, thyme, bay leaves, peppercorns and parsley. Add veal and slowly bring to a boil over low heat. Reduce heat and simmer, partially covered, for about 1 1/2 hours or until very tender. Let veal cool in the stock, cover and chill overnight. In a food processor combine tuna with its oil, anchovies, capers and lemon juice and process until it forms a puree; season to taste with salt and pepper. Transfer to a small bowl and fold in mayonnaise. Add enough heavy cream to form a sauce of coating consistency. Remove veal from stock (reserve stock for another use). Cut veal into thin slices and arrange them, overlapping slightly, on a serving platter. Coat veal with sauce and serve any remaining sauce alongside. This recipe yields 6 to 8 servings. Source: "TASTE with David Rosengarten - (Show # TS-4723) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 574
Total Fat: 64.5g
Cholesterol: 172.3mg
Sodium: 972.3mg
Potassium: 192.8mg
Carbohydrates: 29.8g
Fiber: 1.4g
Sugar: 8.2g
Protein: 47g