Veal with tuna sauce in the old fashion

Preparation:

Preparation: Take the round of the thigh or girello of a fassone veal, put it in a bowl and cover it with vinegar and water (half a liter of white vinegar should be enough), add the roughly sliced onion, the cloves, the black pepper, cinnamon, bay leaf and salt. Leave the meat to macerate in the marinade for at least 12 hours, or overnight. Now braise the walker: take a saucepan, melt two knobs of butter and then arrange the well-drained meat and brown it a bit so that it forms a thin crust. At this point add the desalted and boned anchovies and melt them in the butter, then pour the crumbled hard-boiled egg yolk into the sauce. Stir and immediately add the marinade. Cook in the saucepan uncovered until the sauce is well reduced. However, the cooking must not be too long, otherwise the meat, when served cold and sliced, will appear dry and drained of its juices. Remove the meat and slice it not too thinly, pour the cooking liquid over the slices after passing it through a sieve and garnish with the capers previously washed under running water. Vitel tonné is served cold. As you may have noticed, this dish has nothing to do with today's veal with tuna sauce, a very noble dish based on boiled veal, cut and covered with a sauce made from mayonnaise, tuna and capers and a squeeze of lemon juice. The French tonné (or tannè) would mean tanned, that is accommodated, according to Luciano De Giacomi. But it also means dark, gloomy, like the anchovy sauce that garnishes this dish. Recommended wine: Dolcetto di Dogliani.