Serves: 6
Total Calories: 466

2 quarts water
2 onions
2 ribs celery, cut up
2 carrots, cut up
6 peppercorns
1 teaspoon salt
2 pounds boneless veal shoulder or round roast, trimmed and tied

SAUCE
2 large eggs
1 teaspoon Dijon style mustard
1 tablespoon lemon juice
salt
1 cup extra-virgin olive oil
1 cup Italian tuna in olive oil, drained
2 anchovy fillets
1 tablespoon capers, rinsed and drained, plus more for garnish
parsley and lemon wedges, for garnish

1 In a large pot, combine the water, onions, carrots, and peppercorns. Add the salt. Bring the water to a simmer. Add the veal. Partly cover the pan and simmer 2 hours, or until the veal is tender when pierced with a knife. Let the meat cool in its broth.

2 Prepare the sauce: In a small saucepan, cook the eggs with cold water to cover 12 minutes. Drain the eggs, let them cool, then peel them. Place the yolks in a food processor or blender. Set the whites aside for another use.

3 Add the mustard, lemon juice, and a pinch of salt. Process until smooth. With the processor running, add the oil in a slow stream.

4 When all of the oil has been added, blend in the tuna, anchovies, and capers until smooth. Taste for seasoning, adding more lemon juice or salt if needed.

5 To serve: Cut the veal into very thin slices. Spread some of the sauce on a serving platter. Make a layer of veal on the platter without overlapping the slices. Spread with more of the sauce. Repeat the layering, spreading the remaining sauce over the top. Cover with plastic wrap and refrigerate at least 3 hours or up to overnight.

6 Just before serving, sprinkle with parsley and capers. Garnish with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 466
Calories from Fat: 333

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