INGREDIENTS:

  • 800 g of veal
  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • 200 g of capers
  • 100 g of anchovies
  • 2 egg yolk
  • 2 hard-boiled eggs
  • 1 lemon
  • 1 can of tuna
  • Olio Extra Vergine di Oliva to taste
  • Salt and pepper to taste

PREPARATION:

 

  1. Prepare the broth with onion, celery, and carrot and add salt. When it boils, immerse the meat and let cook for about 1 hour.
  2. When the meat is done, let it cool. Prepare the mayonnaise by placing egg yolks in a bowl with salt and pepper. Begin to blend with the immersion blender, adding EVO oil gradually. When the mixture is thickened, dilute it with lemon and continue by alternating oil and lemon to obtain a beaten sauce.
  3. In a bowl, join capers, anchovies, hard-boiled eggs, and tuna. Blend to obtain a soft and consistent sauce. Add mayo and mix well.
  4. Cut the meat into thin slices and put it on a plate. Cover it with the sauce and garnish it with capers. Let it rest in the fridge for about half an hour and serve.