Summer 2017

Page 52

PRHthe menu This dish is a specialty of Romagna, Italy, which is famous for its grilled foods. The aroma of succulent meats sizzling over a wood fire is common in the countryside. Recreate this dish in a backyard barbeque.

Ingredients chopped fresh rosemary ➜ ( 6) 8-ounce veal rib chops (3/4-1 inch thick) ➜2 large garlic cloves, minced ➜5 tablespoons extra➜1 /2 teaspoon salt virgin olive oil ➜1 /2 teaspoon ground ➜1 /4 cup dry white wine black pepper ➜2 tablespoons lemon juice ➜ F resh Rosemary sprigs ➜1 1/2 tablespoons

Courtesy of Lombardi’s Prime Meats

Grilled Veal Chops

Directions Combine oil, wine, lemon juice, chopped rosemary, garlic, salt and pepper in a small bowl. Wisk until combined. Pour into a 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with mixture. Cover and refrigerate for at least one hour or up to 4 hours, turning veal occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from dish and let excess mixture drip off. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

with Rosemary w w w . l o m b a r d i m e at s . c o m

PRH Suggested Wine Pairing by Vincent Novello Pinot Society ~ Pino Noir $14 Lombardi’s Prime Meats is a member of the Philadelphia RowHome (PRH) Business Network.

Meet me at the Penrose

PENROSE DINER 20th & Penrose Avenue Philadelphia, Pa.

215.465.1097 Open 7 days S-Th: 6 am to midnight F&S: 24 hours

Food for thought 50

| rowhome magazine | July / August / September 2017

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