Veal Chops Stuffed With Taleggio And Broccoli Recipes

Steps:

• In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
• Have grill preheated over high heat and oven preheated to 350 degrees F.
• Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
• Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.

Steps:

• Cook the broccoli florets in a medium saucepan of boiling salted water until tender but still bright green, about 4 minutes. Drain the broccoli and rinse under cold water until cool. Drain thoroughly.
• Pass the tomatoes and their liquid through a food mill fitted with the fine disc, or blend them in a food processor or blender, using quick on/off pulses, just until smooth. (Overblending the tomatoes will incorporate air into them and turn them pink.)
• Make 4 more or less even stacks with the cheese slices and cover each with a folded slice of prosciutto. Lay the broccoli florets along one edge of each stack, dividing the florets evenly. Roll the cheese and prosciutto around the broccoli into neat and compact rolls. Set the rolls aside.
• Lay a veal chop flat on a cutting board. Following the illustrations on pages 222-3, make a horizontal cut through the meat all the way to the bone and open the chop up, butterflying it. With the smooth side of a meat mallet, gently pound each side until the veal is about 3/8 inch thick. Place a cheese roll over one side of the butterflied veal chop, close to the bone. Fold the other side of the chop over the filling to completely enclose the filling. Pound around the edges of the stuffed chop with the toothed side of the meat mallet to seal in the stuffing. For an extra measure of security, you may fasten the edges of the stuffed chop with a toothpick. Press the stuffed chops gently, to flatten them slightly. Repeat with the remaining chops and cheese rolls. Season the stuffed chops with salt and pepper, then dredge them in flour to coat all sides lightly.
• Heat the oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is light brown. Add the chops to the pan and cook until the underside is golden, about 4 minutes. (If your skillet isn't large enough to accommodate all four chops, divide the chops and sauce ingredients between two skillets.) Turn the chops, scatter the sage leaves around them and cook until the second side is golden, about 3 minutes. Remove the chops from the pan and drain the fat, reserving the sage leaves.
• Return the chops to the pan, pour in the wine and add the remaining 2 tablespoons butter. Bring to a boil and cook until the liquid is reduced by half, about 5 minutes. Stir in the tomatoes, bring to a boil, then pour in the stock. Bring to a boil, lower the heat so the sauce is simmering and cook, covered, until no trace of pink remains near the bone and the sauce is syrupy, about 12 minutes.Turn the chops and baste them with the sauce several times as they simmer.
• The chops can also be finished in the oven: Preheat oven to 375° F. After adding stock to the pan, set the uncovered pan in a hot oven and bake, basting periodically for 15 minutes. Transfer the chops to warm plates and spoon some of the sauce over each. For a clearer sauce, strain it as you spoon it over the chops.
• Snap off the tough ends of four thin asparagus spears. Peel the stalk up to the tips and cut them into 1-inch lengths, leaving the tips intact. Cook the asparagus pieces in a small saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain the asparagus and plunge it into a bowl of cold water. Let stand until chilled. Drain the asparagus thoroughly. Prepare the veal chops as described above, substituting Fontina for the Taleggio and the cooked asparagus for the broccoli.

Steps:

• For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
• Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
• For the peas and carrots: Preheat oven to 375 degrees F.
• Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
• Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
• Preheat oven to 400 degrees F.
• Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.

Steps:

• Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
• Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
• Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.