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.