Vitello tonnato
Ingredients (for 6-8 people)
For the meat: 1kg. of top round of veal, 1 onion, 1 carrot, 1 stalk of celery, 1 clove of garlic, a little parsley, 1 bay leaf, rosemary, sage, thyme, two cloves, 1-2 juniper berries, peppercorns, 1 litre of dry white wine, 1 anchovy
For the sauce: 4 hardboiled eggs, 150 g. canned tuna, half a glass of olive oil, 1 tbs of capers, 3 anchovy fillets, vinegar, salt and pepper.
Preparation
Marinate the meat for twelve hours in the wine with all the vegetables and spices, turning it a couple of times so it absorbs all the aromas. To cook, bring the marinade to a boil with enough water to cover the meat, adding another anchovy, cleaned, boned and cut into pieces. Cook the meat without salting, and let the liquid thicken. In the meantime, shell the hardboiled eggs and place in the blender with the anchovies, capers, and tuna. Blend to a paste with all the oil and adjust the flavour with a few drops of vinegar. If necessary, add salt and pepper. If the sauce, which should be creamy, is too thick, dilute it with the meat broth. Cut the meat in thin slices and cover with the tuna sauce. Chill and serve. A variation of the sauce is made using mayonnaise (egg, olive oil, lemon juice and salt) flavoured with tuna, capers, anchovies and a few drops of balsamic vinegar or Worcester sauce blended together.
Recommended wines
Roero Arneis
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Places
Abbazia di Novalesa
Near the monastery, there are four chapels dedicated to Saint Mary, Saint Salvador, Saint Michael, and the most important one to Saint Eldrado which has two splendid fresco cycles (from the late 11th century) narrating moments from the lives of Saint Eldrado and Saint Nicholas.
Forte di Vinadio
Requested by Re Carlo Alberto, the Forte (Fort) di Vinadio represents one of the most important examples of military architecture from the Alps. It extends length-wise for 1,200 meters, on three levels, which cover about 10 km of interior passageway.
Castello di Aglič
This sumptuous home was built, beginning in 1646 following a design by Amedeo di Castellamonte, by Filippo d’Aglie, statesman, literary man, choreographer, and adviser to Madama Reale, on the ruins of an ancient fortress.
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People
Joanne Harris
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Paolo and Vittorio Taviani
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