Vitello Tonnato

Preparation:

Preparation: Tie the veal in several places with a colorless string. Wash and remove the bones from the anchovies, then divide two in half and insert the fillets obtained between the string and the meat. Put the water needed to boil it in an oval saucepan, large enough to hold the piece of veal no more, add the onion with the clove stuck in it, the celery stalk, the parsley, the basil, the bay leaf, previously well washed, the washed and scraped carrot, five peppercorns and about half a glass of vinegar. Place the container on the fire and, when the boil rises, put the meat in it, after a little salt and let it cook over moderate heat for about an hour and a half. When cooked, drain it, put it on a plate, place a second plate on top and a light weight on it, then leave it to cool. In the meantime, prepare the sauce: finely chop the remaining anchovies, tuna and capers (also with the moulinex), then place the mixture in a bowl and add half a glass of oil and the filtered juice of two lemons (or some mayonnaise already done), salt and pepper. Cut the now cold veal into very thin slices. Arrange a layer of slices of meat on a serving dish and cover them with a thin layer of sauce, continue like this until all the ingredients are used up.