Rosalia Basano, Torino
Although the name of this recipe does not sound Italian, it is a true Italian dish whose origin has been disputed from North to South. Best served cold on a hot day.
(Yield: 10 servings)
2 pounds circle veal
(eye of round)
MARINADE:
2 tablespoons white vinegar
4 cups water
1 onion (diced)
3 cloves
5 peppercorns
1 small cinnamon stick
4 bay leaves
1 tablespoon of salt
2 tablespoons vegetable oil
1 cup beef broth
~
3 tablespoons butter
10 anchovies in salt
3 hard-boiled eggs (crumbled)
10 capers in salt
1. Place veal in large bowl and add vinegar, water, onions, cloves, peppercorns, cinnamon stick, bay leaves and 1 tablespoon of salt; cover and allow to marinate overnight in refrigerator, turning occasionally.
2.Remove veal and strain, reserving all liquid.
3.Warm oil in large oven-proof skillet over medium-high heat; sear veal until it has formed a nice crust all around. Add beef broth to skillet and place in oven preheated to 400°F. Roast for 15 to 20 minutes, turning occasionally.
4.Once cooked, remove from pan and allow to cool.
5.Meanwhile, using same skillet over medium heat, melt butter and cook anchovies for 2 minutes. Add eggs and reserved liquid and reduce heat to simmer.
6.Cook slowly and stir until heavy and cream-like (approx. 10 minutes).
7.Remove from heat, pour sauce into blender, and purée.
8.Plate the veal and top with sauce.
Serve at room temperature. Garnish with capers.