Vitello tonnato

Trim 700 g of veal, removing any membranes. Place the meat in a bowl, add 250 ml dry white wine, sliced carrot, onion and celery stalk, 1 bay leaf and 2 cloves. Cover and marinate in the refrigerator for 12 hours, turning every 2–3 hours.

Transfer the veal to a saucepan, strain in the marinade through a sieve, add 1200 ml water and 3 anchovy fillets. Bring to a boil, skim off the foam, cover with a lid and simmer over low heat for 40–45 minutes; the internal temperature of the meat should not exceed 65 °C.

Remove the veal and let it cool, then strain the broth and measure out 150 ml. Separately, hard-boil 2 eggs: once boiling, cook for 9 minutes, cool in cold water and peel.

In a blender, combine the cooled eggs, 150 g tuna, 3 anchovy fillets, 20 g rinsed capers, 2 tbsp white wine vinegar, 2 tbsp olive oil and 150 ml of the broth. Blend until you get a smooth, creamy sauce, and season with salt if needed.

Once the veal is completely cooled, slice it very thinly with a sharp knife.

Arrange the slices on a serving platter, generously drizzle with the sauce and sprinkle with 10 g capers.

Cover the platter and chill in the refrigerator for at least 1 hour before serving.