Veal with Tuna Sauce (Vitello Tonnato)

Place the veal (800 g) in a saucepan with the carrot (75 g), celery (40 g), onion (100 g), garlic (3 g), bay leaf (0.2 g), cloves (0.6 g), and black pepper (1 g). Pour in the dry white wine (250 g), add the table salt (1 g), olive oil (40 g), and enough water to cover the meat.

Bring to a boil, skim the foam, cover, and simmer for 40–45 minutes. The center of the veal should reach about 65°C. Remove the meat and cool it completely. Strain the broth, set aside about one third, and reduce that portion over high heat for 10 minutes.

Boil the eggs (100 g) for 9 minutes, cool them, and cut them into pieces. Put them in a blender with the tuna (100 g), anchovies (15 g), capers (15 g), and a little of the cooled reduced broth. Blend until smooth and as thick as sour cream, adding more broth if needed.

Slice the chilled veal thinly, arrange it on a plate, and spoon over the sauce. Garnish with capers from the measured amount and serve chilled.