Vitello Tonnato in Piedmontese style

Ingredients for 4 servings:

• 600 g veal (veal rump)
• 750 ml dry white wine
• 1 stalk(s) Celery
• 1 carrot(s)
• 1 onion(s)
• 1 bay leaf
• 2 cloves
• 1 tsp salt
• ½ lemon(s), juice
• some broth (cooking stock) from the veal
• 2 tbsp white wine vinegar
• 1 can of tuna in its own juice (150 g)
• 3 anchovy fillets, pickled
• 2 egg yolks
• 200 ml olive oil
• 2 tbsp capers
• Salt and pepper, from the mill
• 1 tbsp capers
• 1 ½ lemon(s), untreated

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 1 day 5 hours 40 minutes

Place the veal in a pot and pour the white wine over it. Roughly chop the celery, carrot, and onion, then add them to the marinade along with the bay leaf and cloves. Cover and let the meat marinate for 24 hours, turning it a few times. Now add enough water to just cover the meat, bring everything to a boil, and add 1 teaspoon of salt. Simmer uncovered in the pot over low heat for just under 1 hour. Let it cool in the liquid. For the sauce, drain the tuna. Rinse the anchovy fillets, dry them with kitchen paper, and chop them finely. Place the tuna, anchovies, egg yolk, capers, lemon juice, and white wine vinegar in a blender and puree until smooth. Stir in a few tablespoons of the veal cooking liquid, gradually adding the olive oil. Stir to form a smooth sauce. Season with salt and pepper. Cut the veal into thin slices and arrange on a platter. Cover evenly with the tuna sauce, cover, and refrigerate for 3-4 hours. Before serving, thinly slice the lemons, garnish the veal with them, and sprinkle with 1 tablespoon of capers.