Veal with tuna sauce: the gorgeous Italian Vitel Tone’

The ‘veal with tuna sauce, or Vitel Tone , contrary to what many think , it is a very Italian dish, from North Italy typical cuisine . It ‘ a plate of cold meat , so typically a summer dish .

For best results, the dish can be prepared in two stages: the first day you cook the meat and let stand in his broth all night, possibly in the fridge, and the next day you prepare the sauce and finally taste the dish .

Here’s what you need:

800 grams of veal beef ( veal rump or round ) , 3 eggs, balsamic vinegar according to your taste, 2 carrot , 1 celery stalk , 1 onion or 1 shallot , 6  anchovies in oil , 2 garlic cloves , half a liter of white wine, 3 bay leaves , 3 cloves, rosemary, 2 tablespoons olive oil, 1 tablespoon of vinegar, 4 tablespoons capers, tuna in oil, drained 3 cups (200 grams) and if you wish a little potato.

First, put the meat  in a pan with carrot , celery , onion , potato, rosemary , bay leaf, cloves, two tablespoons of olive oil and a pinch of salt so that is enriched with herbs and spices.

Add to the meat the white wine to make them acquire a nice flavor, cook for a while and then add water a little at a time to cover the meat.

Put the lid on and cook the meat on low heat for about 1 hour in a half.

Meanwhile, boil the eggs until they are hard boiled (it will take 7-10 minutes ), then drain and leave to cool in their shell.

Remove the lid from the meat pot and simmer to reduce the broth over low heat for 15 or 20 minutes , making sure that it remains a couple of cups that will be used for the tuna sauce . Once cooked remove from the heat and let it cool with his water for a few hours , preferably overnight .

Just few minutes before serving prepare the tuna sauce .

First of all , shell and chop hard-boiled eggs with a fork in a large bowl . Add the crumbled tuna , capers , anchovies, the potato if you like (I add it to make more creamy and consistent at the same time my tuna sauce) and a cup of the filtrate broth  of cooking meat .

Puree with an immersion blender and then add little by little 2 tablespoons of oil and if you need other cooking broth , then add a teaspoon of vinegar and blend until you have a delicious sauce is smooth, creamy and flavorful.

Cut the meat into thin slices, using a meat slicer if you can, place the meat on a serving dish and add the sauce on multiple layers over it.

At the end decorate with a few drops of balsamic vinegar, with capers and with washers of the carrots cooked with the meat.

This dish delicious and tasty is now ready. Buon appetito, enjoy it!

A tip: save the left broth, put it in the fridge, You may reuse it when needed!