Vitello Tonnato


1 lb veal loin roast
1 carrot
2 celery ribs
1 onion
1 shallot
1 cup dry white wine
sage rosemary and parsley
salt and black pepper
butter and olive oil
Start melting butter in ovenproof casserole large enough to accommodate veal roast and vegetables. When butter starts to melt, sear meat on whole side until nice and gold on the outside. Remove meat from casserole, add vegetables. Cook for about 5 minutes on medium heat preheat oven to 425. Add meat back in the casserole and deglaze with white wine. Let evaporate almost completely, and transfer the casserole in to the oven cook for about 25 minutes or until medium. Transfer meat to a plate and let cool completely. Wrap with plastic wrap and refrigerate overnight.

Tonnato sauce 

2 cup homemade or store bought mayonnaise
3 anchovy filet
1 can tuna in oil
2 tbsp. capers
juice of 2 lemons
1 tbsp. white wine vinegar and the strained juice from the veal roast
Starting with s food processor, add all the dry ingredients, puree until smooth. Add lemon, veal juice, and vinegar and process until incorporated. 
For assembly, take the veal roast out of refrigerator, slice as thin as possible, arrange in a platter. With the help of a spoon, cover entirely with the tonnato sauce, garnish with some baby arugula, shaved Parmesan and capers. Enjoy cold or at room temperature.
Buon appetito!
For more about Fraschetta read this restaurant review from Main Line Today.
