Sicilian Veal Chops Stuffed with Mushrms & Prosciutto

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Sicilian Veal Chops Stuffed with Mushrms & Prosciutto

Postby Alexandria » Thu Nov 01, 2018 1:28 pm

Among the Sicilian artistocracy, the succulent veal chop was a preferred main course at Banquets. The original versión of this récipe called for fresh truffles, however, todate, mushrooms, either Porcini or Boletus or Portabello are subbed to make it more accesible ..

Here is our All Saints Day lunch at home ( 4 people ):

22 Grams of mushrooms of choice ( I am using wild Boletus )
1 Cup hot water
1 tsp. Alpine Butter
1 tblsp. Bio Italian Evoo
3 Green scallions (White parts only )
1/4 Tsp. Basque Salt
1/ 8 Tsp. Freshly ground Black, Rose, White and Green Peppercorns
85 Grams of Proscuitto ( 80 Grams are plenty ) - do not use bacon as the chops shall become very greasy and the bacon will over power the delicate veal ..
Mediterranean Spices & Herbs to your liking .. ( I am using my standard: Basil, Thyme, Oregano, Rosemary, Savory & Parsley )

4 Veal Lion Chops
2 tblps Italian Evoo
10 tablespoons of dry white Italian Wine

For the Stuffing:

Place the washed mushrooms in a large glass bowl and let them soak in the hot water for 30 minutes. Remove the mushrms from the liquid and rinse thoroughly. Slice the mushrms, discarding any hard stem parts and strain the soaking liquid through a sieve lined with several layers of damp cheese cloth and reserve this liquid ..

Melt butter with Evoo in a heavy large skillet over low to medium heat and add the scallions, and sauté 2 minutes and then add the mushrooms with 1 1/2 tablespoons reserved soaking liquid and add salt and freshly ground pepper and cover and cook 2 to 3 minutes .. Remove from heat and combine with dice proscuitto ..

For Veal:

Preheat the oven to 180 Centig degrees.

Starting at the center of side opposite the bon, slice a 1 inch lengthwise slit and a 1 inch deep slit .. ( Your Butcher can do this for you ) ..

Move the knife in to create a pocket 3/4 inches through the meat ..

Repeat this slicing procedure with the remaining chops. Spoon the stuffing into the pockets ..

Skewer closed with toothpicks or tiny metal skewers.

Heat the Evoo in a heavy large oven proof skillet over high heat and add the chops and golden one minute per side.

Reduce heat to low and cook 3 minutes per side and then transfer chops to oven and cooked to desired wellness, approx. 15 minutes for medium rare .. 25 minutes for medium.

Transfer the chops to plates and tent with foil to keep warm. Pour off all but 1 tbslp of the Evoo from the skillet .. Place over medium heat and add the white wine, and the reserved mushroom liquid and bring to high simmer. Scrape up the browned bits if any and boil until liquid is reduced to 1/2 cup, approx. 5 minutes .. Season with salt and pepper and pour the sauce over the veal chops in a drizzle ..

Serve with an Italian Red from the Barolo region and an Italian salad of rocket and radicchio ..

This dish is on the filling side and thus, potatoes or rice or polenta shall be far too much ..

Have a lovely weekend ahead .. :wino
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.

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