Calf with tuna sauce
Recipe second for 6 people based on Veal.
Preparation:
Preparation: In a casserole, heat the butter and oil and brown the magatello. Add salt and pepper and after 5 minutes pour in the wine. Let it evaporate. Add the whole carrot and celery stick and a glass of water. Cover and continue cooking over low heat for an hour and a half. Turn the meat occasionally. In the meantime, chop the tuna, the desalted and boned anchovies, some gherkins and dilute everything with the lemon juice. Remove the meat, carrot and celery from the pot. Pour in the tuna sauce, mix it with the cooking sauce. Cut the meat into not so thick slices and cover with the hot sauce. Accompanying wines: Oltrepò Pavese Barbera DOC, Sangiovese Di Romagna DOC, Regaleali Rosato VdT Di Sicilia.
Ingredients:
Ingredients: 800 G Magatello Of Veal - 40 G Butter - Olive Oil - 1 Glass Dry White Wine - 1 Carrot - 1 Rib Celery - 100 G Tuna in Oil - 2 Salted Anchovies - 1 Lemon - Pickled Gherkins - Salt and pepper
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