PRH Summer 2016

Page 58

PRHthe menu

Courtesy of Giovanni’s Italian Catering

Grilled Stuffed Veal Chops g i o va n n i s i ta l i a n c at e r i n g . c o m

Ingredients ➜ 2 one-inch thick veal chops, ➜ ➜ ➜

Elegant Unforgettable

with a Frenched bone and a slit pocket on side for stuffing 1/4 cup olive oil plus 2 tablespoons additional 4 cloves garlic, chopped fine 1/4 cup fresh rosemary, chopped - leaves only 1/2 teaspoon coarse black pepper

➜ 1/4 teaspoon salt ➜ 1 bunch broccoli rabe ➜ 2 tablespoons fresh parsley, chopped

➜ Pinch red pepper flakes ➜ 2 tablespoons seasoned Italian breadcrumbs

➜ 1/4 cup sharp provolone, shredded

Directions

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Pre-heat outdoor grill on medium heat. In a zip top bag, place veal chops, 2 tablespoons chopped garlic, rosemary, black pepper and 1/4 teaspoon salt. Marinate for an hour or more in the refrigerator. In the meantime, bring a small pot of water to a boil. Prepare the broccoli rabe by removing the coarse leaves, trimming the stems into 1/2-inch pieces and rinsing to remove any dirt or sand. Blanch broccoli rabe for 2 minutes in boiling water and drain well. In a frying pan, heat 2 tablespoons oil, 2 tablespoons chopped

garlic and red pepper flakes Add salt and pepper to taste. Add broccoli rabe and cook for 2 to 3 minutes. Allow broccoli rabe to cool, chop leaves into 1 inch pieces. Add breadcrumbs and fresh parsley. Mix well. Place half the shredded provolone into each veal pocket, then half of the broccoli rabe mixture. Use toothpicks to keep pockets closed. Brush with olive oil. On a medium hot grill, place chops and cook for 15 minutes on each side. Serves two. For a side dish, try twice-baked potatoes!

PRH Suggested Wine Pairing by Vincent Novello Wente Vineyards Sandstone ~ Merlot $10 Giovanni’s Italian Catering is a member of the Philadelphia RowHome (PRH) Business Network


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