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COLD VEAL IN TUNA SAUCE

Vitello Tonnato

A classic, sensational dish, that is great as an appetizer or main course.

MAKES 6 TO 8 SERVINGS

1 (3-pound) boneless veal roast, from top round or shoulder, firmly tied

1 carrot, chopped

1 celery stalk, chopped

1 onion, sliced

2 cups dry white wine

Tuna Sauce

1 (7-ounce) can tuna fish in olive oil

4 flat anchovy fillets

3 tablespoons capers

Juice of 1 lemon

¾ cup olive oil

1 to 1½ cups Mayonnaise, page 204

Lemon slices

2 to 3 tablespoons capers

1 tablespoon chopped parsley

Trim fat from veal. Fill a large saucepan two-thirds full with water. Bring water to a boil. Add veal, carrot, celery, onion and wine. Cover pan and reduce heat. Simmer 2 to 2½ hours or until veal is tender.

Place veal and broth in a large bowl. Cover and refrigerate 3 to 4 hours.

Prepare Tuna Sauce: Put tuna, anchovies, capers, lemon juice and oil in a blender or food processor. Process to a fine paste. If sauce is too thick, add a few tablespoons of the veal broth. Combine tuna mixture and mayonnaise in a small bowl; mix well. Refrigerate until ready to use.

Cut cold veal into thin slices. Smear bottom of a large platter with Tuna Sauce. Arrange veal slices, slightly overlapping, on top of sauce. Cover veal with remaining sauce. Cover platter and refrigerate overnight.When ready to serve, garnish with lemon slices, capers and parsley.

STUFFED VEAL ROAST

Arrosto di Vitello Farcito

Prosciutto complements the flavor of veal perfectly.

MAKES 6 TO 8 SERVINGS

1 (2½- to 3½-pound) boneless veal roast, from shoulder, top round or breast

2 garlic cloves, finely chopped

Leaves from 2 sprigs fresh rosemary or 2 teaspoons dried rosemary

Salt and freshly ground pepper to taste

¼ pound prosciutto, page 4, sliced

2 tablespoons butter

3 tablespoons olive oil

1 cup dry white wine

1 chicken bouillon cube

Ask your butcher to open the veal roast and flatten it out. It should look like a large cutlet. Combine garlic and rosemary in a small bowl. Rub mixture on inner side of veal. Sprinkle with salt and pepper.Top with prosciutto slices. Roll up veal tightly. Secure rolled meat with string.

Melt butter with oil in a large heavy casserole over medium heat.When butter foams, add veal. Brown on all sides. Add wine. Deglaze casserole by stirring to dissolve meat juices attached to bottom of casserole. Cook until wine is reduced by half; reduce heat.

Crumble bouillon cube into wine. Partially cover casserole. Cook veal 2 to 2½ hours or until tender; baste and turn meat several times during cooking. If sauce looks too dry, add a little more wine or water. Place veal on a cutting board and cool 5 minutes. Keep sauce warm. Slice veal and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat. Serve immediately.

CUTLETS IN TOMATO AND PEA SAUCE

Cotolette in Umido con i Pisellini

A great dish for a cold night, dunk Italian bread or Polenta, page 86, in the sauce.

MAKES 6 SERVINGS

2½ to 3 cups Plain Tomato Sauce, page 208

6 veal cutlets

2 eggs

Salt and freshly ground pepper to taste

1½ cups dry unflavored bread crumbs

½ cup freshly grated Parmesan cheese

¼ cup butter

3 tablespoons olive oil

1 small onion, finely chopped

1 carrot, finely chopped

1 (10-ounce) pkg. frozen peas, thawed

Prepare Plain Tomato Sauce. Place cutlets between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened.

Beat eggs with salt and pepper in a medium bowl. Combine bread crumbs and Parmesan cheese in a small bowl. Spread on aluminum foil. Dip cutlets in beaten eggs, then coat with bread crumb mixture. Press mixture onto cutlets with the palms of your hands. Let coated cutlets stand 10 to 15 minutes.

Melt butter in a large skillet over medium heat.When butter foams, add cutlets. Cook until meat has a light-golden crust, 2 to 3 minutes on each