| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Twelve, Chefs, Of, Christmas |
4 |
servings |
INGREDIENTS
| 4 |
|
Lean veal chops; (pork can be used as |
|
|
; an alternative to |
|
|
; veal) |
| 4 |
sl |
Parma ham |
| 1 |
sm |
Piec smoked mozzarella |
| 4 |
|
Sage leaves |
| 2 |
|
Rosemary leaves |
| 4 |
lg |
Potatoes |
| 4 |
lg |
Parsnips |
| 2 |
lb |
Fresh spinach |
| 2 |
|
Cloves garlic |
| 1 |
|
Glass white wine |
| 1/4 |
pk |
Butter |
| 4 |
tb |
Olive oil |
| 2 |
bn |
Flat parsley |
|
|
Salt and pepper |
INSTRUCTIONS
Before cooking the chops, boil the potatoes and parsnips for 5 minutes.
Make sure that your chops are nice and thick. Take a very sharp, pointed
knife and open the side with no bone. Cut the mozzarella into slices or
squares. Stuff the chop with one slice of Parma ham, 1/4 of the mozzarella
and one sage leaf.
Once the chops are prepared, place in a large baking tray containing olive
oil and butter.
Cook the chops for 3 minutes each side, then add the white wine followed by
the potatoes and parsnips with the rosemary, and place in the oven for 20
minutes. If the outside of the chops seem to be turning too brown, cover
with silver foil for the remainder of the cooking time.
Fill a separate pan with water, add the washed spinach and cook al dente.
Drain and saut. with some olive oil, garlic and butter. Add a pinch of salt
and pepper.
Serve everything in a large serving dish in the centre of the table.
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