Tuna veal in the original Piedmont recipe. A classic of the Piedmont culinary tradition that has become a great Italian classic. I like very much, because the meat is well cooked and the sauce tasty and flavorful. The only thing that I dislike is the appearance of this dish, where the meat is usually hidden by a uniform blanket of tuna sauce. For that I serve in individual dishes, roll up the slices and decorum with little sauce (so the servant apart and each can pour as much as you want), some’ thyme and quail eggs.
The recipe I present is the original Piedmont recipe and not the quick version of the tuna veal, where the meat is braised and the sauce is made with mayonnaise. The ancient recipe provides, In fact, meat after a long marinade is boiled with different aromas and that, to make the sauce, use tuna, Capers, hard-boiled egg yolks and veal cooking broth. The result is very different from what you know.
The sauce is delicate and light, not as fat as when you use mayonnaise. The kitchen thermometer is indispensable, to measure the correct calf temperature to the heart. Must remain pink. How pink, it's up to you to decide it. If you love to cook touches of meat, Perfect for Sunday lunches or dinners with friends, try l’ROAST PORK WITH PLUMS or to SICILIAN VEAL. v I wish you a good day.