Veal with tuna sauce

Many do not know that vitello tonnato, or vitel tonnè, is a pride of Piedmontese cuisine to the point of handing down two distinct versions: in the ancient way and this version, which we all know! It is a recipe that in the 80s was very popular on all the tables of parties, special occasions, the first chic homemade aperitifs and even on cruise ships! Veal with tuna sauce is to land appetizers just as shrimp cocktails is to sea appetizers and together they are the two true protagonists of the so-called Fabulous years! What makes this recipe really special is the tenderness of the meat that must not overcook. Thanks to our advice you will get tender and succulent slices to cover with the delicious tuna sauce. Ladies and gentlemen, make sure you have everything you need, today we prepare the timeless recipe for vitello tonnato! INGREDIENTS Veal 800 g Celery 1 coast Carrots 1 1 Golden onions Garlic 1 segment White wine 250 g Water 1.5 l Laurel 1 leaf Cloves to taste Extra virgin olive oil 3 Tablespoons Black peppercorns to taste Salt to taste For the sauce Eggs 2 Drained tuna in oil 100 g Anchovies in oil 3 fillets Salted capers 5 g Caper fruits to decorate Meat broth 150 g Preparation To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat. Wash them, then peel the carrot and trim it, cut it into pieces. Then remove the ends from the celery and cut it into pieces as well. Peel the onion and divide it into 2 parts, peel the garlic which will serve whole. Move on to cleaning the meat by removing any cartilage and fat filaments. In a large pot put the piece of swivel. Add the chopped vegetables and the ease, the bay leaf, cloves and black peppercorns. Pour in the white wine and then water which will have to cover everything. Add salt and then add the oil. Turn on the stove and wait for it to boil. Gradually remove the foam that will emerge on the surface. Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the meat at the heart does not exceed 65°, to be measured with a kitchen thermometer. Once the piece of meat is cooked, drain it and let it cool completely. Then filter the broth. You will need about 150 g of broth. Meanwhile, move on to prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs. Turn on the stove and from the moment of boiling count 9 minutes. When they are firm, drain them and rinse them under cold water. Once cooled, shell them and cut them into 4 parts. In a jug pour the egg wedges, the drained tuna 16, anchovies in oil and desalted capers (you can desalt them by rinsing them under fresh running water). Finally, add the broth a little at a time. Use the immersion blender (if necessary, the classic mixer is also fine) and add more broth as needed. Blend until you get a smooth cream. At this point the meat should be completely cold. Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream obtained in the middle. Finally, decorate with caper fruits, some whole and some cut in half and your veal with tuna sauce is ready.