This traditional Piedmontese recipe will surprise you with its unique blend of flavors.
The combination of surf and turf might sound odd but it’s actually very agreeable.
Perfect as an appetizer, it makes also a nice cold entree during the warm months.
Ingredients: Sp Sr Gf Df
(serves 8)
- 1 ½ lb. of veal (round loin or round eye)
- 5 oz. of canned tuna, oil packed
- 2 cups of dry white wine
- 1 egg
- 1 oz. of pickled capers (plus a few for decoration)
- 1 small piece of lemon peel
- 1 carrot
- 1 stalk of celery
- 1 medium onion
- 2-3 cloves
- 1 bay leaf
- 1 clove of garlic
- 1 small bunch of parsley
- 1 cup of mayonnaise
- 1 Tbsp. of white vinegar
- 2-3 anchiovies
- Salt
- Black peppercorns
Wash, dry and tie the meat with a string to keep it together while it’s cooking.
Wash the carrot and the celery, and cut them into chunks; peel the onion and cut it in half.
Put the meat and these vegetables in a big pot, together with the peeled garlic clove, clover, bay leaf, lemon peel, a dozen of peppercorns, and the parsley.
Pour the white wine and enough water to cover the meat completely.
Bring to a boil, add 2 tsp. of salt, then lower the heat and cook for 50 to 55 minutes. The meat is cooked when the internal temperature reaches 125 F. Do not overcook otherwise the meat will lose its tenderness.
Remove the meat from the stock and let it cool down on a plate, covered with a second plate on which you’ll put something heavy (like a package of sugar or flour).
Boil the egg and discard the white.
Prepare the tuna sauce.
Put the mayonnaise (see recipe), tuna, capers, anchovies, and the boiled egg yolk in a food processor and blend to obtain a smooth sauce.
Slice the cold meat very thin, arrange the slices on a serving dish and cover them with the tuna sauce.
Cover with foil and refrigerate for 1 hour before serving, so that the meat has time to absorb the flavor from the sauce.
Serve cold.
Tip: the stock can be filtered, refrigerated and used the following day to make Risotto (see recipe).
