Still on the subject of Piedmont-
itudine, my very first time
co 'I'm superb piece of beef! And how right that was made with the recipe absolutely pure and orthodox
Sandra Salerno the friend, to be followed to the letter in those who are few, but necessary steps. Except that rather than stay here to quibble about the wonders of a second course that always makes her bloated figure (perfect for a Sunday lunch, generally in the case of guests, and even when they invite you and have the system
'everyone brings something' ), here we would focus mostly on a series of practical and logistical notes, little thing tried in the famous day-after ... since no one knows how and why, but I'm always advancing veal with tuna sauce. And moreover, seems to never end! Now, since you could easily freeze in order to save for a corner on more than one impromptu dinner (let it thaw slowly in the refrigerator first and then at room temperature), have you ever thought to use it for sandwiches and sandwiches to take away? The popular lunch in the office, it's good that you do on the fly (and also in the office), but maybe if we give them a palatable because
is even better! With a few leaves of lettuce and maybe some slices of tomato Salad of those lovely firm. Ok, then the days go by and if you arrive in your calf even dream at night, the series
"Tomorrow morning I get up and act like the very first day of the launch window directly from the" ... Blend all the ingredients and let us into balls and fry from Panarea. Of those one-bite to offer as an aperitif, or a meatloaf a little 'different than usual (which, moreover, could do with the leftovers of the Easter lamb and several kids). Wanting just overkill, blend, amalgamate with one or more eggs (clearly depends on the amount of meat at your disposal, you must obtain a rather creamy), add the leeks and maybe slap
between two disks of dough crust / pastry, bake for half an hour and then leave the cake on display on the table so that everyone can use on my own ... if and when it goes! :))
COMMUNICATION SERVICE
the kind readers inform one from here in two days the blog will take a clear and sharp bends in Naples because of my temporary stay on the island native ... in practice take storm the kitchen of my mother, not to mention even one of aunts, friends and nice little places ... and do that for a while 'we read there! :))
veal with tuna sauce
the original recipe is on www.untoccodizenzero.it
nut nut (veal) 1 kg onion
1
2
carrots celery parsley
2 4 / 5 stems
the tuna sauce
tuna in oil 300 grams (drained)
salted capers grams 20 +20
anchovy fillets in oil 6
1 sprig parsley
cold soup about 150 ml (you can use to cook the meat)
M waves and cut all vegetables into pieces. Boil the vegetables in lightly salted water. Add the meat and cook for 25 minutes starting dall'ebollizione. Remove from broth and let cool. Cut the veal very thin slices (if possible with a slicer).
For the sauce: blend the tuna, anchovies, capers (20 grams), parsley and stock. If necessary, add salt and pepper. Keep in a cool place.
Arrange the meat on a tray or platter, cover with the sauce, capers and desalted few remaining parsley.
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