Cold Veal Roast - Vitello Tonnato From Your Pressure Cooker|

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb veal roast (or two small ones)
• 1 onion, roughly sliced
• 1 carrot, roughly sliced
• 1 stalk celery, roughly sliced
• 2 garlic cloves
• 1 cup wine
• 4 cloves (the spice)
• 5 bay laurel leaves
• 1 rosemary sprig
• salt & pepper
• olive oil
• 3 anchovies
• 6 ounces canned tuna in olive oil
• 1 cup of quality mayonnaise
• 2 tablespoons capers (rinsed if salted, drained if in oil)

Recipe

• 1 put two tablespoons of olive oil in the pressure cooker and, with the top off, brown the meat on all sides.
• 2 then add the onion, carrot and celery and swoosh them around in the pan a little bit. next, add the garlic, bay, rosemary and cloves, a little pepper and abundant salt (about 1tbsp).
• 3 now, add one cup of wine and one cup of water. mix the contents of the pan so they all have contact with the water.
• 4 close the top of the pressure cooker, raise the flame to maximum until it begins to whistle. then, lower the flame to medium-low and begin counting 20-30 minutes (depending on the thickness of the meat).
• 5 when the time is up, release the vapor from the pan, remove the roast and place it in a platter with a tin-foil tent to cool. strain, and reserve the cooking liquid. when the roast is relatively cool, put in the refrigerator to chill.
• 6 for the sauce, blend all of the ingredients - except for the caper - until it is "sauce" consistency. if it is too thick, add some of the liquid that remained from the roast. if it is too runny, add a little more tuna (strained from the oil).
• 7 to serve, slice the roast thinly, cover with sauce and sprinkle capers on top.