Step by Step

• • 1
    

  • Put the meat in a container and cover it with 3 dl of White wine vinegar diluted in 7 dl of water. Add a hold of salt, the onion peeled and cut into quarters, some clove, some grain of black pepper, 1 piece of cinnamon sticks and thelaurel clean. Leave to rest for a night in a cool place.

• • 2
    

  • Drain the meat from the marinating liquid (keep it aside, you'll need it later), dry it and brown it evenly in a saucepan with a large walnut butter.

• • 3
    

  • Sprinkle with the flour, turn the meat a couple of times, lower the heat and add the anchovies, desalted and chopped, and 2 firm egg yolks crumbled.

• • 4
    

  • Wet the calf with the liquid of the marinade kept aside and simmer the meat for about 1 hour, uncovered.

• • 5
    

  • Drain the walker, set it aside to cool and pass the cooking background through a sieve, after eliminating spices and bay leaves.

• • 6
    

  • Drain the tuna in oil and break it up. Dissala i capers first rinsing them under running water and then soaking them in a cup.

• • 7
    

  • Amalgam at cooking background of the meat, sifted, the tuna, i capers and i firm yolks remaining, stirring with a whisk, until you get a firm sauce.

• • 8
    

  • Wait for that meat cool, then, when it is at room temperature, cut it gently into thin slices with a very sharp knife.

• • 9
    

  • Arrange the veal slices on one or more serving dishes, crossing slightly, and complete with the tuna sauce that you have prepared. The Arneis, a versatile white from Cuneo produced in the Roero area, goes well with the creaminess of the dish.