| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Veal, Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
|
Veal loin chops – 1 to 1-1/2" thick (8 oz.each) |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil – extra-virgin |
| 2 |
|
Shallots – finely chopped (not green onions) |
| 2 |
|
Clove garlic – minced |
| 1/4 |
lb |
Mushrooms – imported, such as oyster, chanterelles |
|
|
Or shiitake – thinly sliced |
|
|
Anchovy paste – 2 pencil eraser-sized pieces |
| 1 |
cn |
Whole peeled tomatoes – Italian style (roma), |
|
|
Drained, juice retained, coarsley chopped (28 oz.) |
| 1 |
oz |
Sun-dried tomatoes – reconstituted in boiling |
|
|
Water for 1 to 2 minutes, drained, thinly sliced |
| 1 |
tb |
Basil – fresh, chopped OR 1/2 t. dried, crumbled |
| 1/4 |
c |
Red wine – quality dry wine only |
| 1/2 |
c |
Reserved tomato juice from drained tomatoes, |
|
|
Actually 1/2 to 3/4 cup |
| 1 |
ds |
Tabasco |
|
|
Freshly ground black pepper, coarsely ground |
|
|
Salt to taste |
| 12 |
oz |
Pasta – preferably rotini, cooked al dente |
INSTRUCTIONS
*DIRECTIONS*
Bring veal chops to room temperature. Season with freshly ground coarse
black pepper on both sides, pressing pepper into chops. Melt butter and
olive oil in large, deep-sided frying pan. Brown chops on medium-high heat
until well browned, about 5 minutes per side. Remove and cover with plastic
wrap to keep warm.
Add chopped shallots to frying pan and saute, stirring occasionally, about
3 minutes. Add garlic and continue sauteeing, stirring constantly, another
minute or so. Add sliced mushrooms and saute for 1 to 2 minutes, stirring
occasionally. Reduce heat to medium and add sun-dried tomatoes, chopped
tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved
tomato juice. Cook on medium heat UNCOVERED approximately 15 minutes. If
sauce gets too thick, thin with remaining tomato juice, keeping in mind the
fact that the pasta will thin sauce slightly. Taste and correct seasoning,
adding more basil if desired along with salt and black pepper. Add veal
chops to sauce mixture, along with any meat juices that have accumulated on
plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes,
and then flip chops. Cook another 5 minutes UNCOVERED and again remove
chops to plate and cover with plastic wrap to keep warm. (Do not overcook
the veal!)
Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring
occasionally, until pasta is warm. Taste and correct seasoning.
Serve pasta on large platter with veal chops and sprinkle freshly grated
imported Romano on top of pasta.
Serves 4.
Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony
would be great for dessert, like Lemon Ice or Lemon Cheesecake.
Recipe by Michelle Bass, derived from Grilled Veal Chops with Double Tomato
Relish printed in Bon Appetit, June, 1991.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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