Vitello tonnato: the recipe for a great classic

1. In a large pot, put the veal together with cleaned and cut onion, carrots and celery and add a few bay leaves. Cover with equal parts cold water and wine, add salt and pepper and bring to a boil. Lower the heat and simmer for about 1 hour, until the veal is tender.

2. Remove the meat from the water and allow it to cool completely.

3. Prepare the tonnata sauce: in a blender, combine drained tuna and anchovies, well rinsed capers, hard-boiled eggs, and lemon juice.

4. Blend it all together, adding the extra virgin olive oil in a drizzle until a creamy consistency is achieved. Adjust salt and pepper and set the sauce aside.

5. Cut the veal into thin slices and spread evenly on a serving plate. Generously season each slice of veal with the tonnata sauce. Cover the dish and let it rest in the refrigerator for at least 4 hours.

6. Before serving, let the veal tonnato stand at room temperature for about 30 minutes. Serve garnished with capers and fresh parsley.