Grilled Veal Chop with Leek, Tomato and Olive Compote
Veal:
8 veal loin chops, 8 to 10 ozs. each
3 shallots, sliced
1 garlic clove, sliced
2 tbsps each: chopped sage, thyme and savory
1/2 cup olive oil
kosher salt and fresh ground pepper to taste.
Compote:
6 large tomatoes, peeled, seeded and chopped
1 bunch of leeks, cut and rinsed well
1 cup nicoise olives, pitted and cut in half
2 to 3 tbsps. butter
2 to 3 tbsps. olive oil
2 to 3 cups chicken stock
1/4 cup chopped parsley
kosher salt and fresh ground pepper to taste
Pasta and Vegetables:
1 pound papardelle pasta
2 large carrots
2 small red onions
4 to 5 ribs celery
2 medium zucchini
2 to 3 tbsps. olive oil
2 cups chicken stock
kosher salt and ground pepper to taste
Garnish: 8 sprigs Italian parsley
Veal: Toss the veal chops into bowl with remaining ingredients and allow to
marinate. Refrigerate for several hours or overnight. When ready to serve,
grill the chops 6-8 minutes on each side or until medium rare. Season with salt
and pepper.
Compote: When tomato, leeks and olives are ready, place the butter and olive
oil in large pan over medium high flame. Add the leeks and sweat for 5 minutes,
then cover with chicken stock and cook until soft. Season with salt and pepper
to taste. Add tomatoes and parsley and cook until tomatoes are soft but not
mushy. Add olives and remove from heat. Set aside.
Pasta: Julienne all the vegetables. Blanch the pasta in boiling salted water
until almost fully cooked. Drain and rinse. Sauté vegetables in olive oil,
adding the stock when vegetables are cooked. Toss together with pasta. Season
with salt and pepper to taste.
Grill veal accordingly. Warm compote and finish the pasta. Place a bed of pasta
and vegetables onto each plate. Top with veal chop. Spoon compote over the
veal. Garnish with Italian parsley.
Makes 8 servings.
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