Vitello Tonnato

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SF Gate

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Ingredients

1 tablespoon olive oil

1 veal roast (leg, shoulder or loin), boned, rolled and tied (3 1/2

to 4 pounds)

1 small onion, coarsely chopped

1 small carrot, coarsely chopped

1 small celery rib, chopped

1 large garlic clove, crushed

1 cup dry white wine

5 cups water

1/4 pound tomatoes, chopped

1 small bay leaf

2 sprigs fresh thyme

Tonnato Sauce (see recipe)

Capers

Chopped chives

Lemon wedges

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