As promised, the recipes produced for the subject matter Palate. Today, we are left with Veal with tuna saucethe next one will be Basil Palmiers.
Producing this dish was quite an adventure. Email exchanges, suggestions for new ingredients, choosing a book and the hardest part is keeping quiet when it comes to recipes! Not being able to share it with people on Twitter was very tempting, but I resisted bravely.
The recipes are from Heloisa Bacellar (Cooking for Friends), Veal with tuna sauce a classic Italian meat-based recipe with a sauce to the tuna and anchovy mayonnaise. As for the second, we can say mezzo French (puff pastry) and mezzo Italian (basil).
For the veal the use of veal, but can be replaced by a lizard. I ended up making the substitution, traveling all over the city and not finding veal was very frustrating… but we didn’t give up on continuing the dish.
I confess, when I analyzed the ingredients of the recipe I was a little worried, because as you can see the sauce is fish-based. Red meat with fish? And even more anchovies? Would it match? Another detail, the use of raw eggs! I have several internal problems with using raw eggs, added to the fact that I studied microbiology for a few years in college, in fact, my monograph was in that area! It’s okay that I adore my fried egg with runny yolk, idiosyncrasies scream loudly now.
With these doubts in mind, I went to cook willing to broaden my horizons. Let’s face it, being open to new experiences in gastronomy is vital for those who like to eat.
The preparation process doesn’t require much effort and time is our main ally! Practically everything is done and depends on him.
Firstly, we have a marinade based on white wine and vegetables, a drinkable wine. The suggested period is at least 8 hours, in my version, it stayed for 15 hours. I like to make marinades in plastic bag, it is easier to stir from time to time and the contact with the liquid is greater. In other words, more flavor for the meat!
When browning the meat, a large pan that fits the entire piece is recommended and is tall. Be prepared, it will splash hot oil on you and the stove, clean it up after you’re done. A large handle makes it easier to change the position of the piece and your “burnt” hand will thank you.
Cooking over low heat with the marinade, water and aromatics overflowing would be a court-boillon (broth rich in flavors), it’s okay that the recommendation is for other types of meat. But no one needs to know that, right?
Try it here and there, get the seasoning right. Both meat and sauce alone are not very exciting. But the moment arrives: try everything together… and it all makes sense! The meat needs the sauce and the sauce needs the meat. The two complement each other!
Traditionally, the dish is served as an appetizer. However, I served him as main and it didn’t look bad. It’s enough to accompany a green salad, but there’s no problem with white rice as well.
The most common way of serving is with the meat in very thin slices and interspersed with the sauce. As I was worried about the raw eggs, serve the sauce separately and it is not interesting to save it if there is any leftovers. This way, you can reuse the meat, if there is any leftovers. But I doubt that will happen!
It’s a dish that takes time to prepare, so pre-prepare the meat a day in advance. If you are going to serve it on Sunday, you should start it on Friday morning because of the marinade time. As for the sauce, make it the day of 2-3 hours before serving.
Veal with tuna sauce
Makes: 3 – 4 people
- 1 kg lizard (preferably veal)
- 1 carrot (in thin slices)
- 1 onion (in thin slices)
- 2 talos celery (in thin slices)
- 2 teeth garlic (whole and without shell)
- 1 teaspoon Black pepper (in grains)
- 2 cups dry white wine
- 1-1/4 cup oil
- 1 teaspoon refined salt
- 1 sheet dry blonde
- ¼ branch fresh parsley
- ¼ branch fresh celery (leaves and stems)
- ¼ branch fresh basil
- ¼ branch fresh thyme
- 1 L water (hot; approximately)
- 1 ovo (ice cream)
- 1 egg yolk (iced)
- 1 teaspoon Dijon mustard
- 1 lemon juice
- 1 lata tuna in oil (well drained)
- 6 fillets pickled anchovy
- 4 soup spoons caper
1 cup: 250mL | 1 tablespoon: 15mL.
Mode: DAY 1
- In a bowl or plastic bag place the lizard, carrot, onion, celery, garlic cloves, pepper and wine. Refrigerate for at least 8 hours. Leave it overnight. If the lizard’s fat layer is too large, trim it first.
Mode: DAY 2
- One hour before starting cooking, remove the meat from the marinade (do not discard it, it will be used later), dry the piece with paper towel. Set aside until it reaches room temperature.
- In a large pan, heat about ¼ cup of olive oil over medium heat (enough to cover the bottom of the pan with a small layer). Brown the meat on all sides, be careful with hot oil splashes.
- Then, add the marinade (liquid and vegetables), the herbs, salt and boiling water. Bring to a boil, remove any foam formed and lower the heat to minimum. Cook with the pan open for approximately 1 hour and 30 minutes. The meat must be tender and during cooking add salt, if necessary.
- Turn off the heat, and let the meat cool in the broth. Then, take the pan to the fridge.
Mode: DAY 3; 2-3 hours before serving
- Sauce: in a blender add the egg, yolk, mustard, about ½ cup of olive oil and lemon juice (Tahitian lemon is very strong). Beat until you get a smooth cream, then add more olive oil as it becomes thicker, approximately the remaining ½ cup. Depending on your blender, it will splash a lot.
- Add the drained tuna, anchovies (without the oil) and capers (drain the preserved liquid well), beat enough to combine. If you haven’t eaten anchovies before, add the fillets little by little and experiment. Don’t forget to add them, they are more than necessary. Adjust the salt.
- Transfer to a container with a lid and refrigerate until ready to serve. It must be freezing.
- When serving, remove the meat from the broth and slice it as thinly as possible, arrange in layers. Then, drizzle with plenty of sauce.
