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Sage
Roasted Veal Chop on Chestnut and Parsnip Stew with Porcini Mushrooms
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Ingredients |
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4 each |
Veal Chops |
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1 ounce |
Sage |
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1/4 pound |
Chestnuts, roasted |
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3 each |
Parsnips, peeled, roasted |
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1/4 pound |
Ciopollini Onions, roasted |
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1/4 pound |
Butternut Squash, peeled, roasted |
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1/2 pound |
Porcini Mushrooms, roasted |
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4 ounce |
Veal Bacon, lardons |
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2 ounce |
Herbs (thyme, parley and savory) |
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1/4 pound |
Garlic, cloves, roasted |
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2 cups |
Veal Sauce, scented with Zinfandel and mushrooms |
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to taste |
Salt and Fresh Ground Pepper |
Preparation
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Marinate the veal chops with sage.
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Season with salt and pepper and pan sear the veal chops in
a sauté pan and cook to temperature in oven.
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Separately roast all the vegetables and add together with
veal bacon to assemble stew.
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Add sauce to bind and season to taste with salt and fresh
ground pepper and herbs.
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To plate: Place the stew down in the middle of the
plate and top with veal chop. Garnish with veal sauce and fried sage
leaves.
Serves 4
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