WINES AND RECIPES
WINES AND RECIPES
VEAL TOPSIDE WITH TUNA SAUCE
SERVES 6
• vinegar, oil, celery, carrot, onion, salt
• 200 grams of tuna in oil for the sauce, with 2 anchovy fillets, 2 tablespoons of capers, 2 hard- boiled egg yolks, oil and the juice of one lemon
Boil the topside tied with kitchen string in hot salted water with celery, onion, carrot, one tablespoon of oil and one tablespoon of vinegar. Cover and simmer over a low heat for approx. two hours. Allow the meat to cool in its stock. Purée the tuna, anchovies, hard-boiled egg yolks and capers in a blender. Soften the cream with a few spoons of oil and some of the stock used to cook the meat, along with the juice of a lemon. Remove the string from the meat. Cut the meat into thin slices and cover them with the sauce. Leave to rest for a few hours so that the flavours can mingle before serving.
This is the wine that officially launched the story of Braida: the first grapes used to make this wine were grown in the vineyard owned by grandma Caterina, and granddad wrote the words “La Monella” in chalk on the liveliest barrel of Barbera. It’s lively and has never changed, being perfect in its original simplicity.
