Cold roast of veal and tuna
Instructions
In a saucepan with a lid, or in the pressure cooker, Brown briefly sliced onion and the clove of garlic to the hot oil, add the meat and Brown on all sides.
Salted meat moderately, sprinkle with flour and then briefly, then season the roast with the nuanced white wine, time and keeping it wet with the cooking sauce; When much of the wine will be evaporated, add the anchovy fillets and spinuzzati tuna and cook over a medium heat and cover pan for about an hour, stirring often and adding if necessary a few spoonful of water or broth.
The meat is cooked when, with a section of stick, this is dry.
If you use the pressure cooker left the bottom a little more humid, close the pot and cook for about three quarters of an hour since a whistle.
When cooked, let the meat cool in the pot; When everything will be diaccio (at room temperature), cut the meat into thin slices, preferably with the slicer, and passed all the broth through a sieve or mixer.
Place the meat slices, slightly overlapping, on a large serving dish, cover with the sauce, if necessary, another layer of meat sauce and then garnished with some olives and capers and some ask for an hour or more in the refrigerator.
Ingredients and dosing for 8 persons
- 700 g of topside veal (veal or fish)
- 200 g of drained tuna in olive oil
- 3 anchovy fillets
- 1 onion
- 1 clove of garlic
- 1 tablespoon of flour (or starch)
- 3 tablespoons of olive oil extra virgin
- 1 glass dry white wine
- For garnishing:
- Capers
- Olives