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1 | Onion chopped |
1 Esslöffel | garlic minced |
10 Esslöffel | olive oil |
2 x ca. 450 g | Veal loin or leg roast |
6 3/4 x ca. 30 g | Canned tuna, drained |
24 | Anchovy fillets |
1 Tasse | white wine dry |
1 Tasse | Water or chicken broth |
1 Teelöffel | Thyme leaves |
2 | bay leaves |
1 Teelöffel | white pepper ground |
1/2 x ca. 450 g | Dry pasta; such as: penne or small shells |
2 | egg yolks |
| salt |
1/4 Tasse | capers |
2 Esslöffel | parsley finely chopped |
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.
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