| 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
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