VEAL WITH TUNA SAUCE

Ingredients · Veal (round or round): 800g
· Celery: 1 rib
· Carrots: 1
· Golden onions: 1
· Garlic: 1 clove
· White wine: 250g
· Water: 1.5 l
· Bay leaf: 1 leaf
· Cloves: 3
· Il Cavallino IGP extra virgin olive oil: 3 tablespoons
· Black peppercorns: ½ tsp
· Salt up: 2 pinches

FOR THE SAUCE
· Eggs: 2
· Drained tuna in oil: 100 g
· Anchovies in oil: 3 fillets
· Salted capers: 5g
· Caper fruits to decorate: to taste

Preparation To prepare the vitello tonnato, start by cleaning the vegetables that will be used to cook the meat.
Wash them, then peel the carrot and trim it, cut it into pieces.
Then remove the ends from the celery and cut it into pieces as well.
Peel the onion and divide it into 2 parts.
Gradually collect the ingredients in a bowl and add the whole garlic, without a shirt.
Clean the meat by removing any cartilage and strands of fat.
In a large pot put the piece of silverside, the cut vegetables, the bay leaf, 2-3 cloves and the black peppercorns Pour the white wine and then the water that will cover everything. Add two pinches of salt and then the Il Cavallino IGP extra virgin olive oil.
Turn on the stove and wait for it to boil, then gradually remove the foam that will rise to the surface.
Then close the lid and lower the heat slightly, letting it cook for about 40-45 minutes: remembering that for every 500 g of meat it takes about 30 minutes of cooking. The important thing is that the core of the meat does not exceed 65 °, to be measured with a kitchen thermometer.
Once the piece of meat is cooked, drain it and let it cool completely.
Then remove the bay leaves, pepper and cloves. Recover 1/3 of the broth obtained and let it reduce over high heat for about ten minutes.
The remaining part of the meat broth will be useful for other preparations, such as risotto; at the end of cooking, drain the vegetables in a container. In the meantime, go on to prepare the hard-boiled eggs. In a saucepan with plenty of cold water, dip the fresh eggs.
Turn on the stove and count 9 minutes from the moment of boiling.
When they are firm, drain and rinse them under cold water. Once cooled, shell them and cut them into 4 parts. Add the egg wedges in the bowl with the vegetables.
Also add the drained tuna, Blend until you get a smooth cream and the consistency you prefer. At this point the meat should be completely cold.
Slice it thinly with a smooth-bladed knife. Arrange the slices in a serving dish and pour the cream obtained in the middle.
Finally, decorate with the caper fruits, someone whole and someone cut in half and your veal with tuna sauce is ready.