You can make the tonnato sauce several days ahead and prepare the veal the night before.
- 2 heads of garlic
- 5 anchovy fillets, finely chopped
- 1½ cups flat-leaf parsley, finely chopped
- 2 lemons, finely grated rind only
- 50 ml extra-virgin olive oil, plus extra for drizzling
- 2 veal fillets (about 750gm each), trimmed
- 2 egg yolks
- 95 gm canned tuna in oil, drained
- 200 ml olive oil
- 1 lemon, juice and finely grated rind only
Crisp potato galettes
- 4 Sebago potatoes, thinly sliced on a mandolin
- 120 ml clarified butter
- 1Preheat oven to 180C. Wrap garlic in foil and roast until tender (40-50 minutes). When cool enough to handle, squeeze cloves out. Discard skins and process half the garlic with anchovy, parsley, rind and oil in a food processor to a smooth paste, season to taste and set aside.
- 2Lay veal fillets smooth-side down and thickly brush with parsley mixture. Sandwich fillets together, with thickest parts at opposite ends, to form a cylinder. Tie at intervals with kitchen string. Wrap in plastic wrap, rolling to form a tight cylinder, refrigerate until firm (4-5 hours).
- 3For tonnato sauce, process egg yolks, tuna and remaining roast garlic in a food processor to a smooth paste. With motor running, add oil in a thin stream, then lemon juice and rind, season to taste, set aside. Makes about 250ml.
- 4Meanwhile, for galettes, increase oven to 200C. Dip each potato slice in clarified butter, shake to remove excess, then slightly overlap slices to form eight 12cm-diameter circles on oven trays. Season to taste and bake until golden and crisp (15-20 minutes). Set aside.
- 5Unwrap veal, place on a baking paper-lined oven tray and roast until browned and medium rare (25-30 minutes). Remove from oven, cover with foil, rest for 10 minutes in a warm place. Heat galettes in oven. Thickly slice veal and serve with tonnato, galettes and <a href="asparagus_and_watercress_salad.htm">asparagus and watercress salad</a>.
Drink Suggestion: Soave or verdicchio. Drink suggestion by Max Allen