About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Sautéed Veal Chops with Sage and White Wine | Main | Veal Stew with Sage, White Wine, and Cream »

Sautéed Veal Chops with Garlic, Anchovies and Parsley

I knew this recipe was a winner as I was gathering the ingredients. I owned Marcella's book for a couple of years before embarking on this project. I had already prepared veal chops in this manner a few months ago. I like veal, but veal chops are not commonly found in the local supermarket. I get a lot of my meat for these recipes at The Butcher's Edge in Perth. I drop in at least once a week, usually on my way home from swimming over at the Perth pool. The people in the shop know about the Pomodori e Vino challenge and are quite helpful with some of my odder requests - even going so far as to refer me to another store close to Ottawa.

The ingredients below - that's flour in the glass bowl to coat the chops - think it helps to keep them moist.

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A sauté pan, large enough for the 4 chops. This pan is used in a lot of recipes.

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The final result, with anchovy and parsley sauce on top.

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This recipe is very easy to follow with excellent results - all in well under an hour.

Tomorrow is the birthday of our twins, Stephen & Meredith. The will be 29 years old. Happy birthday guys.

What I liked about this recipe:

Everything.

What I didn't I like about this recipe:

No issues for me.

Would I make it again?

Of course. I'll make it lots of times.

Comments (3)

The chops look beautifully browned Doug. Browning reactions are so important! As always, I love the photo of the ingredients.

Happy birthday to your twins!

Marcella Hazan:

Some dishes take no time, others take longer, but they all must be cooked carefully, which is what makes both the process and the result satisfying. You have done this extraordinarily well, Doug, which means you pay attention, a quality as admirable as it is indispensable.

A couple of posts ago, I saw that Beth acknowledged becoming a more careful cook. I am so pleased. I don't think I have emphasized it enough in my books. The simpler a cuisine is, the more careful a cook you must be, you must sauté your onions long enough, you must cook tomatoes in a sauce long enough to boil off their water and long enough for the fat to float free, you must brown vegetables thoroughly, you must keep braising and stewing heat under close control, you must fully coat your pasta with sauce before you serve it. Neither "creative" or pretty are necessarily a part of careful cooking, tasty always is.

What a wonderful compliment Marcella gave you, Doug. And what good advice she gave us all - to be careful cooks.

I am really enjoying seeing Marcella's comments on your posts, Pomodori cooks. It's almost like having a private cooking lesson with Marcella.

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This page contains a single entry from the blog posted on October 27, 2010 6:00 AM.

The previous post in this blog was Sautéed Veal Chops with Sage and White Wine.

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