No question, this was by far our favorite dish in the veal chapter.
It’s week thirty-one of sixty-two weeks. We are at our half-way point. I beg your indulgence while I take this opportunity to reflect on the journey.
What began as a fun challenge and a way to introduce home cooks to the teachings of the undisputed queen of Italian home cooking, has turned into a 62 week master course for me.
I think back to my first few recipes in the appetizer chapter and how I chaffed at the limitations on ingredients.
I think about the hard battle convincing me to abandon my more-is-better mindset.
I think about the sort of student I might have seemed to Marcella, had we been in a real class instead of this virtual classroom.
It's very likely she would have been tempted to throw a pot at me. She most certainly would have given me more than one verbal dressing-down.
I've always claimed to love 'real' cooking while not caring to bake. It's because I knew I couldn't tinker with a baking formula for risk of failure. But, so what if I substituted basil for sage in this veal dish? Adding garlic to a soup that doesn't call for it is just being creative, right? What's the big deal?
During these last thirty-one weeks, strict adherence to the recipes as a foundation of our challenge has served to slowly mature and refine my attitude toward classic Italian cooking. I've avidly read each and every day's post. I've more avidly read Marcella's comments. I am continually amazed and grateful that she takes us seriously; that she allows us to turn this into a learning experience; and especially that she cares enough about our success to always tell it like it is.
So, back to the subject at hand. Sautéed veal chops. Main ingredients: Veal chops, sage and wine. No basil, no garlic, no hot chili flakes, no kitchen sink.
The dried sage leaves added the perfect fragrance and flavor to the delicate veal during the sauté. The white wine during deglazing and then the silkiness of the butter rounded out the flavors.
We enjoyed our veal with a lovely Spanish table wine from the Toro region, and the Green Bean recipe from page 474. I'll be reporting on that dish on January 11th.
I admit to selfishly serving myself most of the fried sage leaves. I hope Dan didn't notice.