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July 2018

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Lubecker Schwalbenester Swallownests From Lubeck

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Veal Loin Chops with Double Tomato Sauce Recipe

Veal Loin Chops with Double Tomato Sauce recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Veal Loin Chops with Double Tomato Sauce recipe  PDF



4 Veal loin chops 1 to
1 1/2 thick (8 oz.each) 1 tb Butter
1 tb Olive oil e tra virgin
2 Shallots finely chopped
(not green onions) 2 Clove garlic minced
1/4 lb Mushrooms imported, such
as oyster, chanterelles Or shiitake thinly sliced Anchovy paste 2 pencil eraser sized pieces 1 cn Whole peeled tomatoes
Italian style (roma), Drained, juice retained, coarsley chopped (28 oz.) 1 oz Sun dried tomatoes
reconstituted in boiling Water for 1 to 2 minutes, drained, thinly sliced 1 tb Basil fresh, chopped OR
1/2 t. dried, crumbled 1/4 c Red wine quality dry wine
only 1/2 c Reserved tomato juice from
drained tomatoes, Actually 1/2 to 3/4 cup 1 d Tabasco
Freshly ground black pepper, coarsely ground Salt to taste 12 oz Pasta preferably rotini,
cooked al dente
DIRECTIONS Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops. Melt butter and olive oil in large, deep sided frying pan. Brown chops on medium high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm. Add chopped shallots to frying pan and saute, stirring occasionally, about 3 minutes. Add garlic and continue sauteeing, stirring constantly, another
minute or so. Add sliced mushrooms and saute for 1 to 2 minutes, stirring occasionally. Reduce heat to medium and add sun dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat UNCOVERED appro imately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly. Taste and correct seasoning, adding more basil if desired along with salt and black pepper. Add veal chops to sauce mi ture, along with any meat juices that have accumulated on plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes, and then flip chops. Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal) Add cooked pasta to sauce and heat on medium low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4. Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake. Recipe by Michelle Bass, derived from Grilled Veal Chops with Double Tomato Relish printed in Bon Appetit, June, 1991.

Veal Loin Chops with Double Tomato Sauce recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
447 people have voted
Last Reviewed on 2018-07-17



Tuesday, Jul 17 2018 Download & Print Veal Loin Chops with Double Tomato Sauce recipe  PDF   Dessert recipes RSS   New

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