This recipe is very traditional and originates from my Piemonte region in Italy. It’s an appetizer, that could also be served as a main course.
Stick the cloves into the onion. Fill a stock pot with water, add garlic, rosemary, carrot, celery, bay leaves, onion, Noor Oil, salt and pepper. Add the veal when the stock begins to boil.
Cook for approximately 1 ½ to 2 hours, or until the meat is tender. Allow the meat to cool in the pot.
In a food processor, put tuna fish, add capers and run the blade and reduce them to a very fine and smooth paste. If the sauce is too dense, add 2-3 tablespoons of broth to obtain the right consistency.
Take a deep bowl.
Put the yolks in the bowl with a pinch of salt.
Work the ingredients with an electric mixer, then begin to pour Noor Oil, and continue whisking.
Always whisk in the same direction, until the desired thick sauce is obtained.
When you have added the desired amount, add the lemon juice and some salt to adjust seasoning.
Transfer the mix into a bowl, stir in the mayonnaise, and mix well until it forms a homogeneous sauce.
Cut the meat into thin slices, lay the slices on a serving dish, and pour the sauce on top. The dish can be allowed to set in the refrigerator overnight, if necessary.
Garnish with capers before serving.
If you add the oil too quickly or if you add too much oil, the sauce will break up and become thin. But don't discard it, you can fix a thin or broken mayonnaise. Place an egg yolk in a clean bowl. Incorporate the thin or broken mayonnaise slowly onto the egg, one drop at a time. After the mayonnaise has begun to thicken, add the rest of the thin or broken mayonnaise in a stream, whisking as you add it. Whisk the mayonnaise until it reaches the desired consistency.