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"Those who forget the pasta are condemned to reheat it."--Unknown

Red Pepper Goat cheese Crusted Veal Chop wrapped in Prosciutto topped with a Fig Gastrique Recipe

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This recipe for Red Pepper Goat cheese Crusted Veal Chop wrapped in Prosciutto topped with a Fig Gastrique is from The Sekera Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz Goat cheese
2 Roasted Red Peppers small dice
4 4oz Veal Chops
10 oz Prosciutto
12 oz papardelle pasta
10 oz spinach
2 plum tomatoes small dice
1/3 cup cider vinegar
1/4 cup sugar
1/6 cup port
1 small shallot, minced
1/2 sprig of rosemary
4 figs, small diced
Directions:
Directions:
Preheat oven 375
Season Chops S/P
Mix roasted red peppers and goat cheese together in a mixing bowl.
Spread on veal chops both sides
Wrap Chops in Prosciutto
Bake in oven until Veal chop is 145º
Cook pasta (stirring CONSTANTLY)
Saute spinach add S/P
Add cooked pasta and tomatoes
Heat Until Warm

Fig Gastrique:
Heat sugar in a heavy bottomed saucepan until it dissolves and turns golden brown.
Carefully pour in vinegar and port
Add shallot, fig, rosemary, and S/P
Reduce until syrupy and break up the fruit a little bit with a spoon or spatula.

Serve Chop on top of pasta, top with gastrique.
Garnish dish with a fresh fig segment

 

 

 

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