Vitello Tonnato (Piedmontese — Cold Veal with Tuna Mayonnaise)

Ingredients

• 800 g veal loin (vitello di Piedmont DOP preferred), tied
• 1 litre beef or veal stock (homemade preferred)
• 250 g canned San Marzano DOP tomatoes, drained
• 120 g canned Spanish anchovy fillets in salt (rinsed)
• 80 g capers in salt (rinsed)
• 3 hard-boiled egg yolks
• 300 ml extra-virgin olive oil (Ligurian)
• 30 ml whole milk
• 2 fresh lemon leaves (or zest of ½ lemon)
• 6 black peppercorns (Tellicherry)
• 10 g sea salt

Method

1. 1
   Bring stock to a rolling boil; submerge tied veal loin, reduce heat to a bare simmer, add lemon leaves and peppercorns, and poach for 50–60 minutes until internal temperature reaches 62°C, then transfer to an ice bath to chill completely (at least 2 hours).
2. 2
   Blanch capers in boiling water for 1 minute, drain, and pat dry; finely chop 200 g of the capers and set remainder whole for garnish.
3. 3
   Pound anchovy fillets and egg yolks together with pestle in a mortar until creamy paste forms; add chopped capers and tomatoes, stirring gently to combine.
4. 4
   Whisk in olive oil in a thin stream while stirring constantly until emulsion forms and sauce reaches mayonnaise consistency; thin with milk if needed; season with sea salt and adjust with lemon zest.
5. 5
   Slice chilled veal against the grain into paper-thin ribbons (½ cm); arrange overlapping on a chilled platter and spoon tonnato sauce over evenly, reserving some to pool beneath.
6. 6
   Scatter reserved whole capers, additional fresh lemon zest, and a light turn of black pepper over top; chill for 2 hours before service.