A festive family recipe, handed down from grand-grand mother.
- 1 kg of veal (a lean cut, like eye of the round)
- 1 carrot
- 1 big celery stem
- 1 onion
- 2 bay leaves
- 4 egg yolks
- a delicate olive oil or another good oil (sunflower or canola)
- 300 gr. of a good quality fillets of tuna in oil (possibly olive oil)
- 30 gr. of capers (a small handful)
- 3 anchovies fillets
- black peppercorns
- white wine vinegar
- 1 lemon
In a big pot set the carrot , the celery, the onion, the bay leaves, some peppercorns, a small handful of salt, cover with water and bring to the boil.
Dip the piece of meat, reduce the heat and let cook for about 1 hour and a half.
Drain and save the broth.
Put the meat in the pan again with 1 glass of vinegar and part of the filtered broth.
Cook with the lid on for about 15 min.
Drain again and keep the cooking liquid.
Dry the meat and cover it with lemon juice and abundant ground black pepper.
Set in the fridge for about 3/4 hours or even more.
In a mixer or blender prepare the sauce with 4 very fresh egg yolks, tuna in pieces (and not so much drained from its oil), 3 anchovies, the capers and as much as the cooking liquid as to obtain a silky sauce.
When the meat is well chilled cut into very very thin slices (I ask my butcher to do it with the slicing machine) and do layers with the meat and the sauce. Decorate with capers.
It’s better the day after.