Tuesday, November 04, 2008

Veal chops with Proscuitto and Preserved Lemon Buerre Blanc

Here is the centerpiece of my next cooking class at Kitchen Conservatory, next Tuesday. I am crazy for preserved lemons these days. Soon I'll write a post about them They provide such a mellow lemon nuance to things.

4 fourteen ounce veal chops

4 large slices of proscuitto

sea salt and freshly ground pepper

1 clove of garlic, crushed

2 tablespoons of olive oil

Rub the chops with the crushed garlic, and season with the sea salt and pepper.

Wrap the chop with the proscuitto and press firmly so that it adheres to the chop.

In a saute pan, heat the oil over a medium hot flame. Place the proscuitto side down and saute for 3 to 4 minutes-lower the heat if necessary. The proscuitto caramelises and forms a deliciously salty crust. Turn the chop and continue cooking until desired donenes-another 3 to 4 minutes for medium rare. Serve with preserver lemon buerre blanc.

Preserved Lemon Buerre Blanc

2 Tablespoons of minced shallot

1 cup white wine

1/4 cup fresh lemon juice

12 Tablespoons of chilled butter, cut into cubes

2 Tablespoons of chopped preserved lemon peel

salt and pepper to taste

Combine the shallots, white wine, and lemon juice in a saute pan over high heat and reduce to 2 tablespoons. Turn off the heat and begin adding the butter cubes one at a time, continually shaking and swirling the pan until the butter is incorporated and makes a rich creamy sauce. Add the preserved lemon peel and season with salt and pepper. Can be stored in a thermos for a short time, but does not hold well.

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