One piece of veal (topside-cut), weighing 700-800 g. 150 g tuna fish in oil, 250 g mayonnaise 20 or 30 small pickled capers 1 litre white wine, 1 lemon 1 onion 2 cloves of garlic 1 rib of celery 1 carrot 1 bay leaf 1 small bunch of parsley salt and pepper For the veal, …
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Vitello Tonnato
