Tuscany holds a special place in my heart because it was the first international trip for our family and my daughter’s 4th birthday. We spent an amazing 10 days with family & friends immersing ourselves in the Tuscan culture. What I learned from that trip is that quality and simplicity in cooking really make a difference!
This trip was the first time I had ever tasted a “Super Tuscan” wine. A Super Tuscan is a term used to describe red wines from Tuscany that may include the use of grapes not from the Tuscan region. These grapes include Merlot, Cabernet Sauvignon, and Syrah. This wine is so special to me that I wanted to find an equally special dish to pair with it. A good quality veal chop, simply prepared with a fresh salsa verde is the perfect fit. I am lucky to have a small, local farm, Birchrun Hills Farm to source quality meats and cheeses. Check them out at https://www.birchrunhillsfarm.com/
To learn more about Super Tuscan wines, check out my Super Tuscan pairing page.
Veal Chop with Salsa Verde
Ingredients
- 2 veal chops, bone-in
- Salt & pepper to taste
- 2 cups baby arugula
- 1 scallion, green part only
- 2 tablespoons of capers
- Zest of 1 lemon
- 1/8 teaspoon of red pepper flake
- 1 tablespoon of freshly chopped basil
- 1 small garlic clove, finely minced
- ¾ cup of EVOO
- ½ teaspoon of salt
- ¼ teaspoon of pepper
Directions
- Step 1 For the Salsa Verde: Lay arugula on cutting board, place your capers on top and coarsely chop to a chunky pesto consistency.
- Step 2 Place the mixture into a bowl and add the lemon zest, red pepper flakes, garlic, scallions, basil, salt, and pepper. Mix together, taste, and adjust seasonings. Set aside.
- Step 3 For the Veal Chop: Dry veal chops with paper towels. Add 1/2 tablespoon of salsa verde to each side of the veal chop. Rub evenly with your fingers. Let sit at room temperature for 30 minutes.
- Step 4 Heat grill to high. Be sure to clean grates well. Grill veal chop 5 minutes on the first side and 4 minutes second side for a 1-inch thick chop. Remove from grill. Drizzle additional salsa verde over the steaks. Let stand for 10 minutes before serving.
