Ingredients: |
Ingredients: 10 oz. fresh porcini mushrooms, trimmed and cleaned
4 bone-in veal rib chops (about 10 oz. each)
4 slices prosciutto, each cut in half
3 1/2 oz. Italian Fontina, cut into 8 thin slices
Salt and freshly ground white pepper, to taste
3 Tbs. extra-virgin olive oil
1 clove garlic, peeled and crushed
1 spring thyme
1 shallot, peeled, trimmed, finely chopped, rinsed, and patted dry (This eliminates the slight bitterness of the shallot's volatile oils.)
1/2 cup dry white wine
|
Directions: |
Directions:Center a rack in the oven and preheat to 400ºF.
Cut half the porcini into 1/4-inch slices; auarters separate.
The veal chops will need to be butterflied, which you can have the butcher do for you, or you can do yourself. With a long, sharp knife, cut the meaty round part of each chop and stuff it. Open each chop; insert one eighth of the sliced mushrooms, a piece of prosciutto, and a slice of Fontina, Then repeat so that you've got two complete layers of stuffing in each chop. Close chops; season with salt and pepper. Tie each chop with kitchen twine to keep stuffing in place and chops in shape.
Heat 1 tablespoon of the olive oil with the garlic and thyme in a medium-size skillet over medium heat. Toss in quartered mushrooms; season with salt and pepper, and cook, stirring, for 3 to 5 minutes, or until the mushrooms have released their moisture and mixture has cooked down. Remove pan from heat and set aside. (Rewarm mushrooms just before serving.)
Heat remaining 2 tablespoons olive oil in a large ovenproof skillet (or work with tow pans, each with 1 tablespoon oil) over medium-high heat. When oil is hot, slip chops into pan and cook to color, about 3 minutes on each side and 1 to 2 minutes around edges (7 to 8 minutes total). Slide pan into oven to finish cooking, about 4 minutes on each side. Remove pan from oven; transfer chops to warm plate and deep warm while making sauce.
Skim fat off pan juices. Place pan over low heat and add shallot. Cook shallot for 1 to 2 minutes, then add wine and cook until reduced by half. Add whatever juices may have accumulated on plate with chops. Season with salt and pepper, if needed, then strain sauce.
To serve, place on chop on each of four warm dinner plates. Spoon a little of the sauce over each chop and divide mushrooms amount plates. |
This recipe for Veal Chops Stuffed with Fontina and Porcini is from