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This is an Italian recipe with veal together with a fish sauce. It is a starter served cold together with a fresh green salad. It can be prepared a day before to save time. The sauce is originally decorated as a mountain of mayonnaise on the plate.
Ingredient List for 4 servings:
Sauce
1
can
Tuna
1
Egg yellow
100
ml
Olive oil
1
tablespoon
Capers
4
Anchovies
1
tablespoon
Citron juice
1
pinch
Salt
1
pinch
Pepper
Meat
400
gr
Veal
1
Onion
6
Cloves
1
Carrot
1
Celery stalk
1
sprig
Thyme
1
bouquet
Garni laurel
1
glass
White wine
1
pinch
Salt
1
pinch
Pepper
8
Capers
Instructions:
sauce
Drain the tuna and mix together with the capers, egg yellows, anchovies, olive oil and the citron juice. Add the salt and pepper
Add some broth from the cooking of the meat and mix well. Adjust the taste according to your taste with the spices, cooking broth and citron juice.
Meat
Peel the onion and the carrot. Stick the cloves in the onion.
Put the veal in a casserole together with the rest of the ingredients and cover with water.
Cook on low heat for 1-2 hours until the meat is tender.
Let the meat rest in the broth and then cut in thin slices.
Arrange the meat in slices on the plate and cover with the sauce and decorate with some capers
A selection of recipes from the same country.
This recipe is from
Italy
Pasta with chicken in a sour cream sauce, it is simple but rich with flavors. To enhence the flavor it is good to serve a salad on the side.
A different way to cook lamb file, a red wine sauce fits good to this dish.
This is a home made pizza bottom that is easy to do and while the doug is growing, you prepare the ingredients. You do not need to cook the chicken before. The hallomi cheese give the pizza a bit salty taste. To not get it to salty it is best to have the cashew nuts unsalted and unroasted.
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