Vitello Tonnato in Parmesan Cups

Peel the carrot, clean the leeks and rinse well. Cut them both into small pieces. Combine about 1/2 liter (approximately 2 cups) of water and the white wine in a saucepan. Add the vegetables, the vegetable stock, the bay leaf and the peppercorns and bring to a boil. Season with salt. Reduce to a simmer. Rinse the veal, pat dry and place in the simmering broth. The meat should be covered, if not, add a little more stock. Cover and simmer the meat covered over low heat until the meat is tender, about 1 1/2 hours. Let cool in the cooking liquid.

Boil the eggs in a saucepan for 10 minutes. Run under cold water and peel. Halve the eggs, remove the yolk and set the white aside for another use. In a blender, combine the egg yolk with the tuna, anchovies and mayonnaise and pulse to mix. Add the lemon juice, olive oil and a little of the veal cooking liquid and blend until the sauce has a slightly creamy consistency. Season the tuna sauce with salt and pepper.

Place 8 ramekins or custard cups on the work surface turned upside down. Oil the ramekins. For each cup, sprinkle a pile of Parmesan into a small  nonstick skillet and heat over medium until the Parmesan has melted, 2-3 minutes. Remove from the heat and as soon as the cakes can be easily moved with a spatula, remove from the pan and quickly put on the prepared ramekins, so that it forms a cup. Allow to cool and carefully remove the bowl.