Contadina-Style Veal Chops, or Costolette alla Contadina: This is a simple, hearty veal chop recipe from Lombardia that makes pleasing use of beans as well. The use of cloves is somewhat unusual, as Italian dentists still used clove oil on cavities until recently, and some cooks will omit them. To serve 6 you'll need:
Prep Time: 8 hours, 30 minutes
Cook Time: 90 minutes
Ingredients:
- 6 veal chops, with bone attached
- 1 1/4 pounds (600 g) freshly shelled borlotti (cranberry beans; if they're dried figure about 2/3 pound)
- 2 bay leaves
- 2 cloves of garlic, finely sliced
- 6 cloves
- Salt & freshly ground pepper
- Olive oil
Preparation:
If the beans are dry, soak them overnight.
Set the beans to boil in abundant water, with the two bay leaves.
Preheat your oven to 360 F (180 C).
Trim away all traces of fat and gristle, and pound the cutlets with the flat of a broad-bladed knife to spread them out. Dust them with salt and pepper, sprinkle them with the finely sliced garlic, and stick a clove in each.
Grease an oven-proof pan, set the chops into it, and when the beans are about half cooked roast the meat, turning the pieces once or twice so they brown evenly.
Drain the beans, drizzle them with a little olive oil, and serve them with the meat.
The wine? I'd go with a Valcalepio Rosso.
Set the beans to boil in abundant water, with the two bay leaves.
Preheat your oven to 360 F (180 C).
Trim away all traces of fat and gristle, and pound the cutlets with the flat of a broad-bladed knife to spread them out. Dust them with salt and pepper, sprinkle them with the finely sliced garlic, and stick a clove in each.
Grease an oven-proof pan, set the chops into it, and when the beans are about half cooked roast the meat, turning the pieces once or twice so they brown evenly.
Drain the beans, drizzle them with a little olive oil, and serve them with the meat.
The wine? I'd go with a Valcalepio Rosso.
