Vitello Tonnato on Pasta

Recipes Ingredients:

1 Onion; chopped
2 Bay leaves
1 tb Minced garlic
1 ts Ground white pepper
10 tb Olive oil
1/2 lb Dry pasta; such as:
2 lb Veal loin or leg roast
- penne or small shells
6 3/4 oz Canned tuna, drained
2 Egg yolks
24 Anchovy fillets
Salt to taste
1 c Dry white wine
1/4 c Capers
1 c Water or Chicken broth
2 tb Finely chopped parsley
1 ts Thyme leaves

Recipe Instructions:

COMBINE ONION, Garlic and 1 tablespoon oil in a 2-quart pot. Place over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6 anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce heat to low and cook for 45 to 50 minutes or until a Meat thermometer measures 135F. Remove the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2 pound dry Pasta according to directions. Drain, toss with 1 tablespoon oil and cool. Remove the Veal from the cooking liquid and boil liquid 5 minutes, or until reduced by 1/2. Transfer contents of the pot to a bowl and let cool. Remove bay leaves, transfer the contents to a food processor, add yolks and blend until smooth. Continue to blend, adding the remaining 1/2 cup oil in a slow steady stream. When it's time to serve dinner, toss the Pasta with the capers, parsley and half of the Sauce and arrange on a large platter. Slice the Veal very thinly and arrange slices on the pasta. Spoon remaining Sauce in a ribbon over the Veal and decorate with criss-crosses of anchovies. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK