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Certain fish, such as tuna and anchovies, have a great affinity with
veal. The Italian chefs have the best way and recipes to prepare veal
with them. The following recipe is a great
example.
Ingredients:
7 to 8 lb. leg of veal
1/2 cup extra virgin olive oil
1/2 cup diced onion
1/2 cup diced celery
1 can (6 or 7 oz.) white tuna fish, chopped
8 flat anchovy filets, diced
1 cup chicken consommé
Salt, garlic salt and ground black pepper to taste
3 tablespoons capers
Directions:
- Preheat oven to 325º F (163ºC ).
- Pat the leg of veal as dry as possible with paper towel.
-
Heat the oil in large frying pan over medium heat and brown the meat
all over. Place browned meat in a roasting pan with the diced onion,
celery, tuna fish and anchovies.
-
Add the chicken consommé and sprinkle the meat with with salt, garlic salt and ground black pepper.
- Cover the roasting pan and roast for about 25 minutes per pound of meat or until the meat thermometer registers 170º F (77º C).
- When done, remove the meat, strain the sauce, and add the capers to it.
- This roast is best when it is served cold. Place the
meat in a deep dish and pour the caper gravy on top; it will cool into
a clear jelly. Cover and refrigerate for at least 12 hours before
serving.
Makes 10 to 12 servings.
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