Ingredients
- 24 anchovy fillets
- 6 3/4 tuna (canned)
- 6 anchovies
- 2 po place over heat
- 2 bay leaves
- 1 onion
- 525 gr veal loin
- 240 ml water
- 240 ml dry wine (white)
- 150 ml olive oil
- 120 ml oil in a slow steady stream
- 100 gr dry pasta
- 100 gr dry pasta according to directions
- 34 gr capers
- 16 ml oil
- 16 ml oil in
- 8 gr garlic (minced)
- 3 gr parsley (finely chopped)
- 3 gr pepper (ground white)
- 2 gr 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.
