Monday, December 08, 2008

Mozzarella and Proscuitto Stuffed Veal Chop with Pepperonata

For the chops:

4 eight ounce veal loin chops

4 thin slices of mozzarella cheese

4 thin slices of proscuitto

olive oil for brushing the chops

Salt and pepper

Cut a slit into the side of the loin portion of the chop.

Wrap a slice of the mozzarella with a slice of the proscuitto, and stuff into the slit in the side of the chop.

Brush the chop on bothe sides with the oil and season.

Grill to desired doneness, about 4 to 5 minutes per side for medium rare.

Serve with some Pepperonata spooned across the top.

For the Pepperonata:

2 red peppers, cut into large dice

1 medium onion, cut into large dice

2 cloves of garlic, minced

1/4 cup capers

1 tablespoon of crushed red pepper flakes

1/2 cup olive oil

1/4 cup Balsamic vinegar

1/4 cup sugar

1/4 cup chopped fresh basil

2 tablespoon of minced parsley

Salt and pepper

Saute the peppers, onion, garlic, and pepper flakes in the olive oil over low heat until they are slightly caramelised, about 20 to 25 minutes.

Add the vinegar and sugar and cook one more minute to incorporate.

Off the heat add the herbs, salt and pepper, and taste.

Delicious served warm or cold

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