My Vitello Tonnato

Brown the butter in a saucepan, briefly sauté the salted and peppered veal. Now add the oil and lemon zest, stew at low temperature with the lid closed, gradually adding the white wine. Duration 1 1/2 hours. Leave the meat to cool in the saucepan for one night.

Mix a mayo with the juice of one lemon, mustard, egg yolk, salt, pepper and oil. Mash anchovy fillets, tuna (pour off oil) and capers with a little whipped cream. Mix with the mayo. Season to taste. The sauce should be neither too thick nor too liquid. If necessary, thin it to the right consistency with whipped cream.

Slice the meat very thinly and arrange on a large platter. Pour the sauce over the meat and garnish nicely. Serve with baguette.

Variation for cooking the meat:

Marinate lean veal (fricandeau or false fillet) for 24 hours in: ~750 ml white wine, dry ~1 stick of celery ~1 carrot

~1 onion

~1 bay leaf spice

~2 cloves

(Vegetables gorb cut up), turning a few times to the other side.

Place saucepan on kitchen stove, pour enough water to just cover meat, bring to boil, sprinkle in salt, cook in open saucepan over mild heat and cool in gravy.

Garnish: 3 whole leaves of chicory on each plate, topped with a salad of radicchio cut into wide strips and dressed with balsamic vinegar.

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