in Val Pellice

Eight servings.

Ingredients

• 1kg Eye Round cut veal;
• 2 glasses white wine;
• 1 onion;
• 2 carrots;
• 1 celery stalk;
• sage, bay leaf, pepper.

For the sauce:

• at least 2 eggs;
• 100gr tuna in oil;
• 2 tablespoons capers;
• 1 anchovy fillet.

Directions

In a pot large enough to contain the veal, put in the meat in two liters of hot water, add 2 glasses of dry white wine, onion, 2 carrots, a celery stalk, sage, bay leaf and salt; bring it to a boil until cooked (it should take about 45 minutes). Allow the meat to cool in its cooking broth.

For the sauce, add to mayonnaise at least 2 eggs, 100 grams of tuna in oil, 2 tablespoons capers, carrot broth, a minced anchovy fillet, and, if necessary, a little white wine.