The authorship of this recipe is for, mainly from the cities of the Provincia Granda ", Cuneo, Alba. It seems that the traditional recipe dates back to 1700-1800.
Even the great Italian chef Pellegrino Artusi inserted in his treatise on the kitchen "scienza in cucina e l'arte di mangiar bene."
There are two variations of this recipe, a traditional hard-boiled eggs, which I reproduce below, and a faster and more modern with mayonnaise. But behind the veal with tuna sauce, there are always tuna, anchovies and capers.
Ingredients for 6 / 8 people:
- 1 kg Silverside of VEAL
- 300 gr tuna in oil
- No. 6 salted anchovies
- 30 gr capers
- No. 3 eggs
- N 1 bottle dry white wine
- Olive oil
- White vinegar
- Laurel
- Sage
- Celery
- Cloves
- Salt
PROCEDURE:
Put the veal in a big pot with white wine . Add 2 bay leaves, 3 cloves and a few leaves of sage and celery cutted. Leave the meat in white wine for at least twenty four hours. During this time turning over 2 or 3 times.
Place the meat in a pot, pour, running it through a colander infusion wine and water to cover the meat well, add salt and boil for about 1 hour.
Then add the anchovies clean and cook for another 30 minutes. The broth should be reduced to about half a liter. Cook the eggs until they are boiled.
Strain the broth. Crushing trought a sieve with anchovies, tuna and egg yolks firm, add the finely chopped capers, a tablespoon of white vinegar, lemon juice and ½ cup olive oil. Mix thoroughly, and dilute the sauce with a little broth.
When it is cold finely slice the veal, arrange on a plate and cover with the sauce.
Italy, Piedmont tipical recipes.
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