Vitello Tonnato

This elegant Piedmontese antipasto showcases the Italian genius for combining unexpected ingredients into harmonious union. Lean veal loin is gently poached in aromatic court-bouillon until perfectly tender, then chilled and sliced paper-thin. The tonnato sauce - a velvety emulsion of high-quality tuna, anchovies, capers and lemon - blankets each slice. Served cold as a summer appetizer, it represents refined Italian cooking at its most sophisticated.