Originally posted by Aja1:
winetarelli, I've seen those veal chops for sale and have always been tempted. What might you serve with it?
Polenta and gnocchi are both good suggestions. As are simply prepared vegetables.
It is really a cut of meat that is used mostly in Northern Italian cooking, so aside from rubbing it with some EVOO before grilling, the sides would generally be more butter or dairy oriented than olive oil oriented.
Two of the best examples of it I've had have been when it was seared on a grill then finished for a few seconds pan roasted in a wild mushroom sauce (one time fresh bluefoots and hedgehogs, one time porcinis) but I've never attempetd that. (Oh, sh!t. Did I just give myself an idea? Uh-oh. This is not
I have to dissagree with ArieS about the time of year I serve it. Every time I've prepared them, it has been over an open flame on the grill -- so summer. And, while the two mushroom preperations I've had have been in snazzy US restaurants, I ordered this cut often when in Northern Italy (where I was during the summer) so I deffinitely associate it with warmer weather, actually. I associate braised meats and dishes (like Osso Bucco) more with cooler weather.