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

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