Vitello tonnato on pasta

Yield: 6 servings

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

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