MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vitello Tonnato on Pasta
 Categories: Veal, Italian, Pastas, Fish
      Yield: 6 servings

      1    Onion; chopped
      1 tb Minced garlic
     10 tb Olive oil
      2 lb Veal loin or leg roast
  6 3/4 oz Canned tuna, drained
     24    Anchovy fillets
      1 c  Dry white wine
      1 c  Water or chicken broth
      1 ts Thyme leaves
      2    Bay leaves
      1 ts Ground white pepper
    1/2 lb Dry pasta; such as:
           - penne or small shells
      2    Egg yolks
           Salt to taste
    1/4 c  Capers
      2 tb Finely chopped parsley

  COMBINE ONION, GARLIC and 1 tablespoon oil in a 2-quart pot. Place
  over medium heat and cook, stirring, 5 minutes. Add veal, tuna, 6
  anchovies, wine, broth, thyme, bay leaves and pepper. Cover, reduce
  heat to low and cook for 45 to 50 minutes or until a meat thermometer
  measures 135F. Remove the pot from the heat and let cool to room
  temperature. Meanwhile, cook 1/2 pound dry pasta according to
  directions. Drain, toss with 1 tablespoon oil and cool. Remove the
  veal from the cooking liquid and boil liquid 5 minutes, or until
  reduced by 1/2. Transfer contents of the pot to a bowl and let cool.
  Remove bay leaves, transfer the contents to a food processor, add
  yolks and blend until smooth. Continue to blend, adding the remaining
  1/2 cup oil in a slow steady stream. When it's time to serve dinner,
  toss 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.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gnocchi W/ Porcini Sauce
 Categories: Italian, Vegetables
      Yield: 6 servings

      6 lg Baking potato
      2    Egg
  2 1/2 c  All purpose flour
      9 qt Water
      3 tb Kosher salt
      2 tb Butter
           Grated Parmesan cheese

  (See also: Tomato-Porcini Sauce.) Bake potatoes until tender. While
  hot, cut in half and scoop out pulp. Work pulp through ricer into
  large bowl (or mash using up-and-down motion only). Using fork, stir
  in eggs. Blend in 1/2 cup flour. Turn dough out onto work surface.
  Gradually knead in 2 cups flour. Continue kneading until smooth and
  elastic, about 10 minutes. Shape dough into 6x4-inch loaf. Cut loaf
  into 1-inch strips. Roll strips into cylinders 1/2 inch in diameter.
  Cut cylinders into 1 1/4-inch pieces. Boil 1 piece 2 to 3 minutes. If
  piece falls apart, add more flour to dough 1/4 cup at a time until
  pieces hold together when boiled. Using floured fork, press tines
  downward into each piece so it curls around fork. Arrange in single
  layer without touching on generously floured towel. Let gnocchi stand
  3 to 4 hours at room temperature to dry.

  Bring water and salt to boil. Add gnocchi. Stir gently with wooden
  spoon. When gnocchi come to surface let cook 2 minutes. Drain well.
  Place on platter. Spoon Tomato-Porcini Sauce over. Dot with butter.
  Sprinkle with Parmesan.

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