Title: Vitello Tonnato on Pasta
Categories: Veal Italian Pasta Seafood
Yield: 6 Servings

1		Onion; chopped
1	tb	Minced garlic
10	tb	Olive oil
2	lb	Veal loin or leg roast
6 3/4	oz	Canned tuna, drained
24		Anchovy fillets
1	c	Dry white wine
1	c	Water or chicken broth
1	ts	Thyme leaves
2		Bay leaves
1	ts	Ground white pepper
1/2	lb	Dry pasta; such as: penne or small shells
2		Egg yolks
		Salt to taste
1/4	c	Capers
2	tb	Finely chopped parsley

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

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