Subj : Top Parisian Noshes - 25
To   : All
From : Dave Drum
Date : Sun Mar 05 2023 14:19:00

The Vitello Tonnato at Racines: Passage des Panoramas is thought to be
the oldest of the city’s atmospheric covered shopping arcades. Inside,
near a stamp shop and a duck-and-champagne restaurant, is the intimate
bistro Racines, pleasantly moody even at lunch, aglow with votive
candles and bathed in pale skylight-filtered sun. The vitello tonnato -
the only dish that has continuously been on the menu since the Sardinian
chef Simone Tondo and his wife, Stefania Melis, relaunched the
restaurant in 2017 - embodies the polished, unpretentious bistrosteria
style that Tondo has helped popularize. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vitello Tonnato
 Categories: Beef, Wine, Seafood, Vegetables, Herbs
      Yield: 7 servings
 
  1 1/2 c  Dry white wine
      1    Rib celery; rough chopped
      1 md Onion; peeled, quartered
      1    Carrot; rough chopped
      1    Leek; white only, rinsed,
           - chopped
      4    Sprigs marjoram
      4    Sprigs thyme
      5 cl Garlic; peeled
  2 1/2 lb Veal top round roast;
           - trussed (no thicker than
           - 3")

MMMMM---------------------------SAUCE--------------------------------
      2    Egg yolks at room temp
           Sea salt
  2 1/4 c  Extra virgin olive oil
      5 tb Freshly squeezed lemon
           - juice
     17 oz Can tuna in oil
      5    Anchovy fillets
      3 tb Capers; drained

MMMMM-------------------------GARNISHES------------------------------
           Thin slices of lemon
           Pitted black olives; sliced
           - thinly
           Capers
           Parsley leaves
           Anchovy fillets
 
  In a pot just large enough to fit veal, put wine,
  celery, onion, carrot, leek, marjoram, thyme and garlic.
  Add 3" of water, and bring to a boil. Add veal, and
  bring back to a boil. Immediately turn off heat, cover
  pot and let veal cool in its liquid 2 to 3 hours. When
  completely cool, thinly slice veal. Slices should be
  about 1/16 to ? inch thick.
  
  While veal cools, make sauce: In a large bowl, whisk
  together egg yolks and 1/4 teaspoon salt until pale yellow
  and the consistency of cream. Beginning a drop at a
  time, add 1 1/4 cups oil, whisking continually. As mixture
  thickens, you can add oil more quickly. When it gets
  quite thick, whisk in 1 tablespoon lemon juice. Continue
  adding oil until all of it has been absorbed and
  mayonnaise is quite thick and shiny. Whisk in another
  tablespoon of lemon juice.
  
  Drain tuna, and put it in a food processor with
  anchovies, remaining cup olive oil, remaining lemon
  juice and capers. Process until you get a creamy,
  uniformly blended sauce. Scrape sauce into bowl with
  mayonnaise and fold to combine. Taste. It should be
  quite tangy and highly seasoned. Refrigerate until
  needed.
  
  TO ASSEMBLE DISH: remove 3/4 cup sauce, and reserve to
  serve alongside veal. Smear bottom of a large serving
  platter with some of the remaining tuna sauce. Place a
  layer of veal slices on top, meeting edge to edge
  without overlapping. Cover with sauce, then make another
  layer of meat and sauce. Repeat until all the meat is
  used. Leave yourself enough sauce to blanket top layer.
  
  Cover with plastic wrap, and refrigerate for at least 24
  hours. Bring to room temperature before serving. Garnish
  with some or all suggested ingredients. Serve with
  reserved sauce on the side.
  
  Recipe from: Marcella Hazan
  
  Adapted by: Amanda Hesser
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Why is there so much month left at the end of the money?
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