How to make Vitello Tonnato, a classic Piedmontese dish

Preheat oven to 250ºF. Cut a round of parchment paper to fit the diameter of a 5- to 6-quart Dutch oven or a large, heavy saucepan with a lid. Cut a small hole in the center of the parchment circle.

In Dutch oven or saucepan, heat 1 ½ tablespoons oil over medium heat until hot but not smoking. Add the onion and carrots and cook until tender and lightly browned, about 10 minutes. Add the wine and continue cooking for another 2 minutes. Add broth, tuna and anchovies; increase the heat to high and bring the liquid to a boil, then remove the pan from the heat. Add the veal and make sure it is mostly submerged in the liquid (add up to 1 cup water, if needed, to just cover the meat), then cover with the prepared parchment paper and lid. Transfer the pot to the oven and cook until the internal temperature of the veal reaches 135ºF, about 1 ½ to 2 hours.

Transfer veal and braising liquid (including solids) to large, nonreactive bowl; cover and let the meat cool completely in the refrigerator. Once cooled, remove veal from braising liquid (reserving liquid and solids) and refrigerate, covered, until ready to use, up to 36 hours.

Using a slotted spoon, transfer all the solids from the braising liquid to a blender, 1 tablespoon capers, and enough braising liquid to cover the solids by ½ inch. Puree to combine. Add the hard-boiled egg yolks and mustard. Continue to puree until smooth. Pour more braising liquid by the spoonful into the blender as you puree, thinning as you go until you reach the consistency of loose pastry cream. Season with salt to taste. Then, with the blender running, add 1 ½ tbsp extra virgin olive oil and 1 tbsp fresh lemon juice, and puree until creamy and smooth.

Refrigerate, covered, until thickened and chilled, at least 1 hour and up to 2 days.