Broiled Veal Chops ala Valdostana

Broiled veal Chops ala Valdostana

Val d'Aosta is a mountainous area that borders the Piedmont area of northern Italy.

6 large bone-in veal chops, each about 1 inch thick
6 slices prosciutto
6 pieces of fontina (sliced thin if you can)
18 fresh sage leaves
olive oil
salt and freshly ground pepper
2 cups simple tomato sauce (I use done I had made previously with chunks of tomatoes, onions, garlic, and herbs)

Cut a horizontal pocket in each veal chop. Insert 1 prosciutto piece, 1 piece cheese, and 3 sage leaves in the pocket (I placed the cheese and sage on the prosciutto and rolled the prosciutto up 'jelly roll' style prior to inserting it int he pocket). Push the edges of the chop together to 'seal' around the pocket.

Preheat the broiler (or grill). Brush the chops with olive oil and sprinkle with salt and pepper.

Broil or grill, turning once, about 4 minutes per side for rare, or done to your liking.

Meanwhile, heat the tomato sauce.

I served the chops over a 'puddle' of creamy polenta and spooned the hot tomato sauce over top.

Comments

[Palma]

Does Paul ever try to take a bite of food before you get your camera out?
Brad knows better, and often says, "My life is a blog entry!"