This is a light, fresh recipe of Piedmont.
The delicate flavor of the veal is paired with the more aggressive flavors of the sauce, making for a completely Italian dish.
- 1 ¼ lb veal tenderloin
- 1 oz stale bread
- 1 ¾ oz vinegar
- ½ lb drained tuna
- ⅛ oz capers
- 3 ½ oz extra virgin olive oil
- 1 clove of garlic
- ½ cup white wine
- 2 anchovies
- 3 hard-boiled eggs
- rosemary to taste
- sage to taste
- meat broth to taste
- salt to taste
Salt the veal top round and brown in a frying pan using olive oil. Add the garlic and herbs to the veal and cook in a 180-200oC (350-390oF) oven, until the veal is slightly pink.
When the veal is cooked, remove from the frying pan. Using white wine, deglaze the meat drippings in the bottom of the frying pan to achieve a thin gravy. In the meantime, rinse the capers and anchovies of the salt and soak the stale bread in wine vinegar.
Allow most of the wine to evaporate from the frying pan. Then, add the capers, anchovies, bread, and tuna, removing the oil from the tuna. Stir well and cook for a few minutes.
Add in the egg yolks and stir all the ingredients. Using the beef broth, thin the tuna mixture until a desired consistency is achieved for the sauce.
Slice the veal roast and serve with the tuna sauce.
Capers can be found in most of the Mediterranean countries. They were known and sought after since Ancient times and were even mentioned in the Bible as an aphrodisiac. One of the most famous caper varieties is that of Salina, a small volcanic island located off the coast of Sicily in the Aeolian archipelago. Salina is known for its beautiful landscape and its name derived from the large quantities of salt that was produced on the island in the past. It is also famous for the variety of plants that grow on the island.
The most famous is the caper bush. It has unique characteristics including the strong flavor and its olive and magma-like aroma.
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