01.26.06
Grilled Veal Chops Pizziaola. Italian Recipes
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Grilled Veal Chops Pizziaola. Italian Recipes
4 Veal loin chops
8 Anchovy fillets (paste)
2 tablespoons Olive oil
2 tablespoons dried oregano
1 medium Onion, diced
1 cans Italian plum tomatoes, diced
2 large Garlic cloves
1 tablespoon Sugar
1 tablespoon Dried basil
1 tablespoon Dried oregano
4 tablespoon Capers
Fresh Italian parsley
1 Lemon quartered
Freshly-ground black pepper
Salt
Rub Veal chops with oil, oregano, salt and pepper. Arrange in a single layer in baking dish. Stand for 2 hours at room temperature. Heat oil in large skillet over medium heat. Add onion and cook until yellow. Add in chopped tomatoes, garlic, sugar, basil, and oregano. Increase heat to medium-high and cook until juice evaporates, around 5 minutes. Blend in reserved tomato juice with anchovy paste. Semi cover and cook until thickened, around 10 minutes. Stir in capers and cook for a further 5 minutes. Heat fresh pan and transfer chops, cooking and turning several times, until charred and crusty on outside, around 10 minutes total. Brush chops with any marinade remaining in dish. Serve with sprinkled parsley and garnish with lemon wedges. Serves 4.
