Ingredients
- 24 anchovy fillets
- 6 3/4 tuna (canned)
- 6 anchovies
- 2 po place over heat
- 2 bay leaves
- 1 onion
- 2 lb veal loin
- 1 c water
- 1 c dry wine (white)
- 10 tb olive oil
- 1/2 cup oil in a slow steady stream
- 1/2 lb dry pasta
- 1/2 pound dry pasta according to directions
- 1/4 c capers
- 1 tablespoon oil
- 1 tablespoon oil in
- 1 tb garlic (minced)
- 2 tb parsley (finely chopped)
- 1 ts pepper (ground white)
- 1 ts thyme leaves
the pasta with the capers, parsley and half of the sauce and arrange on a large platter. Slice the veal very thinly and arrange slices on the pasta. Spoon remaining sauce in a ribbon over the veal and decorate with criss-crosses of anchovies.
