Vitello Tonnato Recipe - Great Italian Chefs

Ingredients

• 600g of veal shoulder
• 1 carrot
• 1 onion, halved but not peeled
• 1 celery stick
• 2 garlic cloves
• 5 cloves
• 6 black peppercorns
• 2 bay leaves
• 1 pinch of salt
• 500ml of white wine
• 1.5l water
• 100g of tuna tinned in olive oil, drained
• 60g of capers, drained
• 4 anchovy fillets
• 4 eggs, hard boiled
• 1 lemon, juice only
• black pepper, to taste
• 150ml of extra virgin olive oil
• capers, drained