Tuna sauce Veal
Classic traditional appetizer, a must on Monferrato tables
To complement with a Grignolino DOC or a Cortese Gavi DOCG.
- 900 grams Veal or Sanato ((the fillet or the silverside called "rotondino" will be fine))
- 1 carrot
- 1 celery stick with leaves
- 1 small onion
- 1 bay leaf
- 1 garlic
- 1 sprig of sage
- 1 Black pepper (a few grains)
- 1 tablespoon tablespoon of flour
- 20 grams butter
- 3 tablespoons olive oil
- 1 salted capers
- 2 salted anchovies
- 150 grams tuna in oil
- 1 lemon
- salt
- Preparation
Place in a saucepan oil, butter, vegetables and herbs. Lightly dust the meat with flour after tying it with the appropriate string and brown it for a few minutes.
Pour in the white wine, cover and braise slowly for 45 minutes, so that it remains pink inside. Remove the meat from the saucepan, eliminate the herbs, put the cooking gravy with the vegetables in the blender, adding the tuna, capers, desalted anchovies and lemon juice.The same operation could be done by finely chopping all the ingredients mentioned above.
Cut the meat into slices on a large tray and serve the sauce separately; diners will help themselves freely by pouring the sauce over the meat.