Vitello Tonado

 

Brown veal roast slowly in oil and butter until golden.

Add chicken broth and white wine. Not too much for this sugo. Cook until done. Remove from pot and set aside.

In small pot, add small amount of oil, butter, garlic, 2-3 anchovies crushed, a few tsp. capers, chunks of tuna from a can, chopped parsley, 1-2 oz. white wine. Cook until it all comes together.

Cut thin slices of roast and place in dish. Spread sugo over meat. Meat can be room temperature. Serve with roast potatoes.

Real picture coming soon.