Vitello Tonnato (Mf)
| Yield: | 8 Servings |
| Categories: | Veal, Casseroles, Oven |
| 2 1/2 | lb | Piece of boneless veal top round, tied |
| 1/2 | c | Dry white wine |
| 1 | Onion, finely chopped | |
| 1 | Carrot, finely chopped | |
| 1 | Stalk celery, finely chopped | |
| bouquet garni | ||
| 1 | Peeled clove garlic | |
| 4 | Sprigs parsley | |
| 1 | Bay leaf | |
| 1 | ts | Dried rosemary or thyme, tied in cheesecloth |
| 6 1/2 | oz | Tuna fish, (up to 7) packed in oil |
| 2 | oz | Flat anchovy fillets, packed in olive oil |
| 3 | tb | Nonpareil capers, (up to 4) |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Extra virgin olive oil |
| 1 | ts | Grated lemon zest |
| 3 | tb | Fresh lemon juice, (up to 4) |
| 1 | c | Mayonnaise |
| Salt and freshly ground black pepper |
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