Vitello Tonnato On Pasta Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Onion, chopped
1 tbsp: Minced garlic,
10 tbsp: Olive oil,
2 lbs: Veal loin or leg roast,
6 3/4 ounce: Canned tuna, drained
24: Anchovy fillets,
1 cup: Dry white wine,
1 cup: Water or chicken broth,
1 tsp: Thyme leaves,
2: Bay leaves,
1 tsp: Ground white pepper,
1/2 lbs: Dry pasta, such as: penne or small shells
2: Egg yolks,
Salt to taste,
1/4 cup: Capers,
2 tbsp: Finely chopped parsley,
Directions:
COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place
over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6
anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce
heat to low and cook for 45 to 50 minutes or until a meat thermometer
measures 135F. Remove the pot from the heat and let cool to room
temperature. Meanwhile, cook 1/2 pound dry pasta according to
directions. Drain, toss with 1 tablespoon oil and cool. Remove the
veal from the cooking liquid and boil liquid 5 minutes, or until
reduced by 1/2. Transfer contents of the pot to a bowl and let cool.
Remove bay leaves, transfer the contents to a food processor, add
yolks and blend until smooth. Continue to blend, adding the remaining
1/2 cup oil in a slow steady stream. When its time to serve dinner,
toss the pasta with the capers, parsley and half of the sauce and
arrange on a large platter. Slice the veal very thinly and arrange
slices on the pasta. Spoon remaining sauce in a ribbon over the veal
and decorate with criss-crosses of anchovies.
Source from luhu.jp
over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6
anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce
heat to low and cook for 45 to 50 minutes or until a meat thermometer
measures 135F. Remove the pot from the heat and let cool to room
temperature. Meanwhile, cook 1/2 pound dry pasta according to
directions. Drain, toss with 1 tablespoon oil and cool. Remove the
veal from the cooking liquid and boil liquid 5 minutes, or until
reduced by 1/2. Transfer contents of the pot to a bowl and let cool.
Remove bay leaves, transfer the contents to a food processor, add
yolks and blend until smooth. Continue to blend, adding the remaining
1/2 cup oil in a slow steady stream. When its time to serve dinner,
toss the pasta with the capers, parsley and half of the sauce and
arrange on a large platter. Slice the veal very thinly and arrange
slices on the pasta. Spoon remaining sauce in a ribbon over the veal
and decorate with criss-crosses of anchovies.
Source from luhu.jp