Vitello
One 5 to 6 pound veal chuck roast, tied
4 strips hearty thick cut bacon
2 carrots, chopped
1 large onion, chopped
2 ribs of celery, chopped
2 bay leaves
8 pepercorns

Tonnato
3 large egg yolks
4 anchovy fillets
1 Tbl drained capers. Available at Oilerie.com
2 Tbl Oilerie white Balsamic vinegar
Juice of one lemon
3/4 cup of Oilerie Lemon evoo, Fior Fiore evoo or any combination of either
One 5.5 ounce can Albacore tuna, do not drain. Available at Oilerie.com
3/4 tsp Curt's Table Spice. Available at Oilerie.com
1 Tbl water
2 Tbl chopped parsley

Veal
Pre-heat oven to 325 degrees. Place roast in a large Dutch oven and add water to cover the lower 2/3 of the roast. Bring the pot to a boil on the stove top, skim and add the vegetables, bay leaves and peppercorns. Drape the bacon, lengthwise over the roast. Cover the pot and place it in the hot oven. Cook for 1 1/2 to 2 hours or until the internal temperature has reached 145 degrees. Remove the roast from the liquid and allow it to cool. Place in the refrigerator overnight and serve chilled and thinly sliced.

Sauce
In a food processor add the egg yolks, anchovies, capers, white Balsamic and lemon juice. Run until smooth. With the machine on, add the olive oil in a very thin stream until the sauce is creamy. Turn off the machine and add the un-drained tuna and Curt's Table Spice. Pulse until smooth adding water to thin the sauce if needed. Refrigerate until chilled. Sauce the veal just before serving and garnish with parsley.

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