This traditional Piedmont recipe clearly has French origins. Over time, it has become an Italian national dish and boasts numerous versions. The less original version, but also most widely used for its ease of preparation, includes boiled and sliced veal with a sauce of blended tuna and mayonnaise. Here, however, we propose the original recipe, which calls for more effort but will have unexpected results!

Start the night before…


For the marinade:
White wine     500 g
Green celery     100 g
2 garlic cloves     6 g
Sage leaves     6 g
cloves     4
bay laurel leaves     2

 For the preparation:
Round beef or veal      800 g
Tuna in oil     300 g
4 hard egg yolks     80 g
Evo oil     20 g
Lemon juice     15 g
White wine vinegar     15 g
4 salted anchovies     15 g
Capers in salt     10 g
Salt and white pepper     to taste


Vaccum bag

Follow These 6 Steps to Start

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Remove all the fat from the veal. Marinate for 12 hours in a vacuum bag with white wine, bay leaves, cloves, sage and celery chopped into small pieces.

Remove from the infusion and place the meat in a casserole. Then cover with dry white wine and water. Bring to a boil and simmer for about 30 minutes.

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Add the anchovies and season with salt. Cook for another 20 minutes, add the hard egg yolks, the tuna and cook until it reaches 65 °C at the centre.

Drain the meat from the sauce and lower the temperature.

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Meanwhile, blend the meat drippings and sieve if necessary. Season with Evo oil, a little white vinegar and lemon juice.

Slice the meat thinly with a slicer and place on a serving plate. Drizzle with the tuna sauce and garnish with the desalted Pantelleria capers. Serve cold.

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How Much Do You Know…?

Which of these is NOT an emulsion sauce?

The best sauce in the world is hunger (Miguel De Cervantes, Don Quixote)