750 g lean veal Cook the veal for 1 1/2 hour together with 1 onion peeled, cut in half, 1 carrot, 1/4 celery root, 1 bayleaf and 10 peppercorns Let the meat cool down and place in a bowl. Marinate over night with 125 ml Neuburger White Wine and part of the meat's decoction.
Thuna Sauce:
100 g thuna fish (tin) chop the fish and 3 anchovy fillets very finely and mix with 150 ml Villa Zottopera Olive Oil and 4 tbsp. Blaufränkisch Selected Harvest Wine-Vinegar and pass through a strainer. The sauce should have the consitency of viscous mayonnaise.
To serve the veal, cut the meat in very thin slices, arrange like roofing tiles on a platter. Cover with the sauce, sprinkle 6 Capers in Wine Vinegar, diced over it and garnish with lemon slices Serve with fresh baguette.
Also cold, sliced roasted veal from the butcher can be used.
serves 4
