Ingredients: |
Ingredients: 3 - 3½ lb. boneless veal roast tied
2 T. oil
1 large onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stock, coarsely chopped
¼ c. chopped parsley
2 cloves garlic, minced
2 c. white wine
2 c. chicken broth
2 c. water
Sauce:
7¾ oz. canned tuna in oil
8 filets of anchovies
¼ c. lemon juice
½ c. mayonnaise
½ c. olive oil
3 - 4 T. capers (divided)
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Directions: |
Directions:In a large pan and high heat, add oil. Sauté the tied salt and peppered roast on all sides, taking out of the pan when a very nice brown. Do not burn! Pour off fat and add onion, carrot, celery, parsley and garlic. Cook until onions are translucent. Reduce heat to low, add back in the roast, pour in the wine, chicken broth and water, bring up to a simmer. Put lid on pan and move to a 325ºF oven for about 1½ hours or until the veal is tender. Remove the veal from the oven and the pan. Strain the broth, using a chinois or a strainer and cheesecloth. Cool the veal and slice thin.
To make the sauce, using a blender add together all of the ingredients for the sauce, except the olive oil. Add to the blender ingredients, some of the veal broth, the amount depends on the consistency desired. During the blending slowly add the olive oil to the sauce as an emulsion is formed. Remove the sauce from the blender and fold in 1½ - 2 T. capers.
Marinate the sliced veal with the sauce and refrigerate for 24 hours.
To Serve: Arrange individual slices in a circle on a large platter, cover with additional sauce, sprinkle with remaining capers. Garnish with thin lemon slices and parsley. Serve with rye bread. |
Personal
Notes: |
Personal
Notes: Don and Velda Painter were very good friends of mine and as a single guy I would eat with them often. Don loved jazz and big band music as did I and Velda was and excellent cook and really loved this past time. Just as a closing note, Don was the grandfather of the current Purdue University men's basketball coach, Matt Painter.
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This recipe for Vitello Tonnato is from