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1 Onion, chopped
1 Tablespoon Minced Garlic
10 Tablespoon Olive Oil
2 lb Veal Loin or Leg Roast
6 3/4 oz Canned Tuna, drained
24 Anchovy Fillets
1 cup Dry White Wine
1 cup Water or Chicken Broth
1 teaspoon Thyme Leaves
2 Bay Leaves
1 teaspoon Ground white Pepper
1/2 lb Dry Pasta, such as Penne or small Shells
2 Egg Yolks
Salt to taste
1/4 cup Capers
2 Tablespoon Finely chopped Parsley
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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.
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