Vitello tonnato/bon roll
Instructions
INGREDIENTS for 4 PEOPLE a carrot, a celery stalk, an onion, a kilogram of beef eye of round, a leaf of Laurel, salt, black peppercorns 4.
For the tuna sauce: 150 g fresh tuna without skin n ' bones, 4 anchovy fillets in oil, 20 cl of olive oil, 2 teaspoons of lemon juice, 2 tablespoons of capers, salt, pepper.
Peel and cut the carrots into small pieces; clean and cut the stalk of celery; Peel and slice the onion.
Place over heat a pan with water, add the vegetables, bay leaf, salt and pepper and bring to a boil; Add the meat, cover and simmer for 1 hour and 30 minutes, doing simmer slightly.
Check out the calf, let it cool, cut into slices and place them on a plate, overlapping slightly.
Meanwhile, prepare the sauce: Cook the tuna for 10 minutes and let it cool.
In a blender, reduce it with the anchovy fillets, into a thick dough; without ceasing to stir, add, little by little, the oil, the lemon juice and capers; pepper.
Pour the sauce over the slices of veal, cover the dish with plastic wrap and let it stand for 24 hours in the refrigerator.
This recipe can be done using in place of beef topside BON ROLL AIA classic.
PROCEDURE