Steps
- Put 800g of veal eye of round in a pot with 1 chopped celery stalk, 1 chopped carrot, 1 chopped onion, 1 garlic clove, and 1 bay leaf.
- Add 3 whole cloves, ½ teaspoon of black peppercorns, 1 cup of white wine, 4 cups of water, 2 pinches of salt, and 3 tablespoons of extra virgin olive oil.
- Bring to a boil, then simmer for 40-45 minutes, until the center of the meat reaches 150°F / 65°C. Lift out the veal and let it cool completely.
- Strain the broth and reduce a third of it over high heat for about 10 minutes. Meanwhile, boil 2 eggs for 9 minutes, then cool and peel.
- Rinse 2 teaspoons of salted capers. Blend them with the eggs, 100g of drained tuna in oil, and 3 anchovy fillets in oil using an immersion blender, adding the reduced broth a little at a time until smooth and creamy.
- Thinly slice the cold veal, arrange it on a platter, and cover with the sauce.