Vitello tonnato

Procedure

The previous evening put the veal (tied with kitchen string) marinated with white wine, the carrots and celery cut into pieces, laurel, thyme, Sage, The cloves. Close the meat in an airtight container and leave it in the fridge to marinate over night, turning it over a few times.

The next day, put the meat in a large saucepan and add the marinade. Add anchovies Cetara, wash and boned, some black peppercorn and cook covered for an hour and thirty minutes. Then remove the meat from the Pan and allow it to cool.

Filter the broth. Drain tuna from storage oil. Mix the tuna with the 4 egg yolks, anchovies in oil, Capers, diluting the sauce with extra virgin olive oil and lots of cooking meat broth as needed to reach the desired density. Adjust if necessary with salt and pepper, combine the white wine vinegar and lemon juice and blend again until you get a homogeneous sauce and no lumps.

Slice the meat finely (but not too much), arrange on individual plates or on a platter and garnish with the sauce, a sprig of thyme, some capers and boiled quail eggs and cut in half. Serve with the rest of the sauce on the side and Bon Appetit!

MATCHING: It's a little hard to combine a red wine with a rounded veal. The extreme delicacy of the meat, combined with tuna sauce, and the lemon, could unpleasant contrasts. It is therefore better to orient yourself on bubbles or on delicate whites. We chose a Sicilian wine, one of the latest Winery Donnafugata (in Marsala). The wine is called Prio (the word, in Sicilian dialect, denotes pleasure and happiness), is produced in the estate of Contessa Entellina (in western Sicily) with the vine "Catarratto" and belongs to the Doc Sicilia. The grapes are pressed in a soft and then sharpen for a minimum of three months in bottle. It is a wine with the scents of white flowers, among which the elder, with a taste reminiscent of citrus fruit. With this recipe serve about 12 degrees.