Sunday, October 24, 2010

Vitello alla Valle d'Aosta

This is a refined take on a classic dish from this region. Traditionally this recipe calls for a veal chop that is topped with fontina(the most notable cheese of the Aosta Valley) and served with polenta. Instead I take a fresh seasonal approach to it by sitting the chop on top of a grilled corn puree.

TT = to taste

Serves 2-4 people

Corn Puree:
2 ears of sweet corn
1/4 cup cream
TT salt

Pull back husks leaving them intact, and remove silks
cover corn back up with husks and place in water for an hour
Preheat gas or charcoal grill on high
place corn in the husk on grill and char all over until corn is tender and has a little charring going on, NOT A LOT
remove from grill and discard the husks
cut corn of the cob and place in small sauce pan
add cream and then simmer med low on stove for 20-30 mins until corn is super tender and there is only a slight amount of cream left
transfer mixture to a blender season with salt and puree until smooth
strain through chinois or fine strainer
taste for seasoning and adjust if necessary
cove & set aside
reheat over low heat on the stove while the chop is resting

Veal chop:
2 Veal Rib Chops, about 1-1.5# each
1/4-1/2# fontina cheese, thinly sliced
4 garlic cloves, not peeled, pounded once with hand
4 lg. sprigs of thyme
3T butter
TT coarse salt
TT coarse pepper

Remove veal from refrigerator and allow to temper for half hour
Preheat cast iron pan on high
season veal chops with salt & papper
add 3T of canola or grapeseed oil to pan once smoking
turn on broiler
sear veal chops on one side until very well caramelized
turn over and sear for 10 seconds
turn off heat on stove
top veal chops with fontina cheese
add butter and garlic cloves & transfer to broiler
cook for 5 more mins or so until veal has reached med rare and cheese is caramelizing
remove from broiler and add fresh thyme to pan
baste the top of the chops with the brown butter
remove chops from cast iron pan and set on a plate to rest for 10-15 mins
while resting reheat the corn puree on med low heat until warm
stir occasionally so puree doesn't scorch
place a little of the warm puree on each serving plate
place the veal chop on each plate and serve immediately

No comments:

Post a Comment