Italian Veal with Anchovies and Tuna
This is a classic Italian dish. It has a tangy and unusual taste, but don't be afraid to try it.
Preparation Time15 min
Cooking Time1 hr 30 min
Cooking MethodCasserole
Ingredients
- 2 1/2 pound lean veal in 1 piece
- 4 large salted anchovies or 8 strips flat, canned
- 1 teaspoon salt
- 1 small onion
- 2 medium sized carrots
- 1 celery stalk with leaves, halved
- 1 bay leaf
- 1/8 teaspoon pepper
- 3 1/2 canned tuna in oil
- 1/4 cup olive oil
- juice of 1 lemon
- 1 tablespoon capers (optional)
Instructions
- Wash anchovies in cold water, remove head, tail and backbones, and cut into 8 strips (or use flat ones canned and go onto next step).
- Place 4 anchovy strips on inner side of meat, roll up like jelly roll, and tie with string.
- Fill a large kettle with water, add salt, onion, carrots, celery, bay leaf and pepper. Bring to a boil and add veal.
- Simmer covered until meat is tender, about 1 1/2 hours. Skim surface during cooking.
- Remove cooked meat from broth and drain. Strain broth.
- Slice meat thin, and place slices close together in an earthenware casserole large enough to hold meat and sauce. Cover casserole and set in refrigerator for 2 days.
Serve veal with the following sauce:
- Pound together in a mortar the remaining 4 strips of anchovies, and the tuna fish.
- Add oil, lemon juice, and capers. Blend well. Pour over veal.
Note: This dish has a tangy and unusual taste. It will keep almost a week if refrigerated.