Ingredients for 6/8 people:
1kg veal (silverside), 300g tuna in oil, 6 anchovies under salt, 30g capers, 1 bottle of dry white wine, olive oil, white wine vinegar, 2 bay leaves, a few sage leaves, 1 celery stick, 3 cloves, lemon, salt
Preparation:
Leave the veal to marinate in the white wine, add the bay leaves, cloves, sage and chopped celery, setting aside for at least 24 hours and turning 2 or 3 times. Place the meat in a saucepan, pour over the sieved marinade and add enough water to cover the meat. Add the salt and boil for about an hour. Clean the anchovies, add to the meat and cook for a further 30 minutes (the broth will reduce to about ½ litre). Hard boil the eggs. Sieve the broth and then pass the anchovies, eggs and tuna through the sieve before adding the finely chopped capers, a tablespoon of vinegar, lemon juice and half a glass of oil. Mix well and dilute the sauce with some of the broth before leaving to cool. Thinly slice the veal, put it on a plate and cover with the sauce.