Italian Veal

10 anchovy fillets
12 capers
salt
freshly ground black pepper
8 thin slices fillet of veal

Pound the anchovies and capers together with salt and pepper, using a pestle and mortar or the back of a wooden spoon.

Put 4 veal fillets on pieces of foil large enough to enclose them. Spread with the anchovy and caper mixture. Lay a second veal fillet on top. Wrap the fillets in the foil. Cook in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 20 minutes or until the veal is tender. Serve with a tomato and onion salad as an accompaniment.

SERVES 4