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Ingredientes
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. finely-minced yellow onion
- 2 tsp chopped garlic
- 2 x plum tomatoes cored, seeded,
- Â Â and minced
- 1 pkt frzn minced spinach - (10 ounce) thawed, and
- Â Â squeezed very dry
- 3 slc prosciutto - (abt 2 ounce) finely minced
- 1/2 c. coarsely-grated fontina cheese
- 1/2 tsp kosher salt
- 1/4 tsp freshly-grnd black pepper
- 2 tsp finely-minced fresh rosemary
- 1/2 tsp kosher salt
- 1/2 tsp freshly-grnd black pepper
- 4 x veal loin chops, 1 1/4" to 1 1/2" thk (abt 3/4 lb ea)
- Â Â Extra-virgin extra virgin olive oil as needed
Direcciones
- To make the Stuffing: In a large saute/fry pan over medium heat, hot the extra virgin olive oil and cook the onion till soft, 5 to 6 min. Add in the garlic and cook for 1 minute more. Add in the tomatoes and cook for 3 min, then add in the spinach and cook for 2 min. Remove from the heat and allow to cold for 3 or possibly 4 min, then add in the remaining stuffing ingredients. Divide the stuffing into four portions.
- To make the Rub: In a small bowl combine the rub ingredients.
- Trim the chops of any excess fat and cut a pocket in the side of each chop. Push the stuffing into the pockets and close with toothpicks. Lightly brush or possibly spray the chops with extra virgin olive oil and season with the rub. Allow to stand at room temperature for 20 to 30 min before grilling.
- Grill over Direct Medium heat till medium-rare, 15 to 20 min, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 min. Serve hot.
- This recipe yields 4 servings.
- Wine Recommendation: Pair this Florentine-style grill with a red "Super Tuscan" (Sangiovese blended with Cabernet and/or possibly Merlot). It will marry beautifully with the lean veal and the acidic tomato and spinach.
- Beer Recommendation: Try something special, a moderately full-bodied, but ultimately refreshing Hefe Weizen. The strong yeast profile of this beer will impart a clove-like spiciness, a most exciting flavor-finish for the veal, pork, and vegetable combination.
- Comments: The luscious stuffing keeps these chops juicy. To save time, ask the butcher to cut the pockets for you.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 35 | 47% |
| Total Fat 4.03g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 639mg | 27% |
| Potassium 444mg | 13% |
| Total Carbs 8.2g | 2% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.03g | 2% |
| Protein 3.48g | 6% |
