*  Exported from  MasterCook  *
                          VITELLO TONNATO ON PASTA
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats                            Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Onion -- chopped
    1       tb           Minced garlic
   10       tb           Olive oil
    2       lb           Veal loin or leg roast
    6 3/4   oz           Canned tuna, drained
   24                    Anchovy fillets
    1       c            Dry white wine
    1       c            Water or chicken broth
    1       t            Thyme leaves
    2                    Bay leaves
    1       t            Ground white pepper
      1/2   lb           Dry pasta -- such as:
                         - penne or small shells
    2                    Egg yolks
                         Salt to taste
      1/4   c            Capers
    2       tb           Finely chopped parsley
   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.
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