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Vitello Tonnato on Pasta Recipe
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To make Vitello Tonnato on Pasta you will need
Ingredients
| 1 | | Onion; chopped | | 1 | tablespoon | Minced garlic | | 10 | tablespoons | Olive oil | | 2 | pounds | Veal loin or leg roast | | 6 3/4 | ounces | Canned tuna, drained | | 24 | | Anchovy fillets | | 1 | cup | Dry white wine | | 1 | cup | Water or chicken broth | | 1 | teaspoon | Thyme leaves | | 2 | | Bay leaves | | 1 | teaspoon | Ground white pepper | | 1/2 | pounds | Dry pasta; such as: penne or small shells | | 2 | | Egg yolks | | | Salt to taste | | 1/4 | cups | Capers | | 2 | tablespoons | Finely chopped parsley |
Instructions
COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place over
medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies,
wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and
cook for 45 to 50 minutes or until a meat thermometer measures 135F. Remove
the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2
pound dry pasta according to directions. Drain, toss with 1 tablespoon oil
and cool. Remove the veal from the cooking liquid and boil liquid 5
minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl
and let cool. Remove bay leaves, transfer the contents to a food processor,
add yolks and blend until smooth. Continue to blend, adding the remaining
1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss
the pasta with the capers, parsley and half of the sauce and arrange on a
large platter. Slice the veal very thinly and arrange slices on the pasta.
Spoon remaining sauce in a ribbon over the veal and decorate with
criss-crosses of anchovies.
Enjoy your Vitello Tonnato on Pasta
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Tue 19 Aug 2008
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