Roast veal with tuna and anchovies

Today an easy and tasty recipe: roast veal with tuna and anchovies. A classic Sunday dish. Start by saying that you, Unfortunately, roasts don't do very well in photography. That being said, I strongly suggest you try this dish, because it is very easy to prepare, tasty and different from the usual. Is’ a roast veal with tuna sauce and anchovies: in practice, a quick version of veal with tuna sauce. The only trick is to salt the meat, because the sauce – that is Smoothie – It is very tasty due to the presence of tuna in oil and anchovies. I recommend: enjoy it and do not photograph the artist!

Ingredients for 6 people:

  • 1,2 pounds from topside or silverside beef, already linked
  • 5 anchovies
  • 180 grams of oil (drained weight)
  • 5 tablespoons extra virgin olive oil
  • 2 Sage leaves
  • a sprig of Rosemary
  • salt and pepper
  • a red onion
  • 2 glasses of dry white wine
  • 2 cups of vegetable broth

Finely chop the onion. Put the oil in a large casserole and Brown the meat over high heat, making sure to shoot it well on all sides until it turns golden brown, so the meat cooking liquids seals and not lose. Once browned the topside, put the pan the onion and let it dry on medium heat. Then add the Sage and Rosemary (You can chop them or leave them whole, but in this case you'll have to remember to remove them when cooked) and add wine. Allow to evaporate for a few minutes the alcoholic part and combine the vegetable stock, season with salt (little) and pepper. Cook on medium heat for 40 minutes.

Meanwhile, desalinate the anchovies and chop them coarsely. Crumble the tuna in oil (well drained, I recommend) and add everything to the veal roast. Then bake another 10 minutes (If the sauce is too liquid, finish cooking in the Pan uncovered and focus a little’ higher). Put aside the meat and let it cool down and, Meanwhile, Whisk the sauce with a hand mixer. Slice the meat and serve with the sauce of tuna and anchovies piping hot, garnish the plate with a little’ Fresh Sage and Rosemary.

THE PAIRING: We chose a white wine of Abruzzo for this combination. Is, in particular, We recommend the cheese company's 2012 Tiberius, in the province of Pescara: the nose is with hints of grapefruit and passion fruit, its taste is fruity with good minerality.

 

 

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