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1995-09-27
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Newsgroups: rec.food.recipes
From: goran.jartin@hubba.ct.se (Goran Jartin)
Subject: Vitello Tonato
Message-ID: <2e4a90da@ct.se>
Sender: arielle@taronga.com
Date: Fri, 12 Aug 1994 11:25:58 GMT
I found one pasta variety in my collection. It's from MICHAEL ROBERTS - PRODIGY
GUEST CHEFS COOKBOOK. Maybe this is something you can modify to your taste.
Title: VITELLO TONNATO ON PASTA
Categories: Meats, Italian, Pasta, Roberts
Yield: 6 servings
1.00 Onion; chopped
1.00 tb Minced garlic
10.00 tb Olive oil
2.00 lb Veal loin or leg roast
6.75 oz Canned tuna, drained
24.00 Anchovy fillets
1.00 c Dry white wine
1.00 c Water or chicken broth
1.00 ts Thyme leaves
2.00 Bay leaves
1.00 ts Ground white pepper
0.50 lb Dry pasta; such as:
- penne or small shells
2.00 Egg yolks
Salt to taste
0.25 c Capers
2.00 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.
/Goran
--- GoldED/2 2.42.G0214+
* Origin: Sweet Dreams BBS - 0340/12225 (2:203/443)