Vitello tonnato on pasta
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Vitello tonnato on pasta
  Pasta    Italian  
Last updated 6/12/2012 1:28:39 AM. Recipe ID 64109. Report a problem with this recipe.
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      Title: Vitello tonnato on pasta
 Categories: Meats, Italian, Pasta
      Yield: 6 Servings
      1    Onion; chopped
      1 tb Minced garlic
     10 tb Olive oil
      2 lb Veal loin or leg roast
  6 3/4 oz Canned tuna, drained
     24    Anchovy fillets
      1 c  Dry white wine
      1 c  Water or chicken broth
      1 ts Thyme leaves
      2    Bay leaves
      1 ts Ground white pepper
    1/2 lb Dry pasta; such as:
           - penne or small shells
      2    Egg yolks
           Salt to taste
    1/4 c  Capers
      2 tb Finely chopped parsley
  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.

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Recipe ID 64109 (Apr 03, 2005)

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