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Daphne’s Vitello Tonnato

Made at Daphne's | Serves 6 to 8

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2kg piece of veal rump

Olive oil for cooking

2 celery sticks, coarsely chopped

1 onion, peeled and quartered

2 bay leaves

4 sage leaves

2 sprigs of thyme

1 tsp black peppercorns

150ml white wine

For Tonnato Sauce

2 medium sized free range egg yolks

Juice of ½ a lemon

5 anchovy fillets (tinned), plus extra to serve

250ml extra virgin olive oil

200g tuna canned in olive oil, drained

Freshly ground black pepper

For the garnish

10 large basil leaves

1 lemon, cut into wedges

20g capers

Extra anchovy fillets (from the tin above)

Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over a high heat, and add the veal rump.  Keep turning until it’s golden brown all over (about 6 to 8 minutes). Remove from the pan and set aside. Add the celery, onion, herbs, peppercorns, white wine and about 3 litres of water and bring to boil, add the veal, top up with water if needed to cover it, reduce the heat, put on a lid and simmer for 1 ¼ hours until the veal is tender. Remove from the heat and cool in the liquid.

For the tonnato sauce, put the egg yolks, lemon juice and anchovies into a food processor until smooth, and then add the oil in a thin steady stream. Finally, add the tuna and continue to process until smooth. Add pepper to taste (the anchovies will provide plenty of salt).

Remove the veal and slice into 5mm slices arrange on large serving plate, spoon over the tonnato sauce, scatter with capers and extra anchovies, torn basil and lemon wedges.


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