| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Emlive06 | 4 | servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 4 | oz | Pancetta; diced |
| 3/4 | c | Minced yellow onions |
| 1 | tb | Chopped garlic; plus |
| 2 | ts | Chopped garlic |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | oz | Fromage Blanc; see * Note |
| 1 | tb | Chiffonade fresh basil |
| 4 | Double-cut veal loin chops; (12 to 14 oz ea) | |
| Emeril's Essence; see * Note | ||
| 1/4 | c | Vegetable oil |
| 2 | tb | Minced shallots |
| 1/2 | c | Peeled; seeded, chopped fresh tomatoes |
| 1/2 | c | Dry red wine |
| 1 | c | Veal stock |
| 1 | tb | Finely-chopped fresh parsley leaves |
| 2 | tb | Chopped green onions; green parts only |
| 1 | tb | Unsalted butter |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" and "Making Fromage Blanc" recipes which are included in this collection. Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 1 teaspoon of olive oil. When the oil is hot, add the pancetta. Render until crispy, about 4 to 6 minutes. Add 1/2 cup of the onions. Saute for 2 minutes. Stir in 1 tablespoon of the garlic and remove from the heat, cool slightly. In a mixing bowl, stir the pancetta mixture and cheese together. Mix thoroughly. Season with salt and pepper. Stir in the basil. Using a sharp knife, cut a pocket into the side of each veal chop about 1 3/4 inches deep and 3 inches long. Season each chop, on the outside and in the pocket with Emeril's Essence. Stuff each chop with 1/4 cup of the cheese mixture. Press the filling firmly into the pockets. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chops for 4 minutes on the first side, being careful not to char them. The color should be a little darker than golden. Turn them over and sear the other side for 3 minutes. Line a baking sheet with parchment paper, reserving the pan and set the chops on the paper. Roast the chops for 10 minutes for medium-rare. Remove from the oven and let stand 5 minutes before serving with the sauce. In a small saute pan, heat the remaining olive oil. Add the remaining onions and cook, stirring, for 1 minute. Season with salt and pepper. Add the shallots, remaining garlic, and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley, and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B20 broadcast 03-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-17-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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