Cookbook Starters

Veal with tuna sauce

Starters

Difficulty	People	Time

Easy	6	90 minuti

Ingredients

800 g	veal
1	carrot
1	clove of garlic
1,5 L	water
to taste	cloves
to taste	black peppercorns
1	celery stick
1	golden onion
250 mL	white wine
1	Bay leaf.
3 tablespoon	extra virgin olive oil
to taste	table salt
2	eggs
3 filetti	anchovies
to taste	caper berries
100 g	tuna in oil
5 g	salted capers
150 g	meat broth
150 g	Sterilgarda whole plain yogurt

Prepare this recipe with:

Preparation

Clean the vegetables you'll need to cook the meat: peel the carrot and remove the ends, cutting it into small pieces. Do the same with the celery. Halve the onion and peel the garlic, which you'll need whole.
Clean the meat, removing any cartilage and strands of fat.
Take a large pot and place the veal.
Then add the chopped vegetables, garlic, onion, bay leaf, cloves and black peppercorns.
Pour in the white wine and water until all the ingredients are covered, add salt and the 3 tablespoons of extra virgin olive oil.
Turn on the stove and bring to the boil, taking care to gradually remove any foam that rises to the surface.
Cover the pot with the lid and cook over low heat for about 40-45 minutes.
Once the meat is cooked, drain it and let it cool.
Filter the broth, you will need 150 g.
For the veal with tuna sauce, boil two hard-boiled eggs in a small saucepan. Once cooked, drain and rinse them under cold water, peel them, and quarter them.
Place the egg, drained tuna, anchovies in oil, capers (desalt them under running water), and Sterilgarda Plain Yogurt in a blender, taking care to add the reserved broth a little at a time until the mixture has a creamy consistency.
Slice the previously cooled meat using a smooth-bladed knife.
Arrange the veal slices on a serving dish and drizzle with the resulting cream.
Finally decorate with the caper berries.

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