|
|
| COSTOLETTA DI VITELLO RIPIENA CON FEGATO D’OCA Seared Veal Chop stuffed with Foie Gras and Pears in a Calvados Black Berry Sauce and Stuffed Baby Vegetables |
|
 |
| Ingredients |
4 veal chops
3 oz foie gras
1 pear, chopped
1 oz butter, softened
4 oz calvados
24 blackberries
2 oz butter, softened
salt and pepper
oil for searing
|
|
|
|
|
|
|
| Method |
| In a non-stick pan, sear foie gras on both sides and place on paper towel to absorb excess fat. Refrigerate until needed.
In a sauté pan, add pear and 1 ounce of butter. Cook for a few
minutes stirring frequently.
Add 2 ounces of liqueur and cook until evaporated. Remove from stove top and cool completely.
Dice foie gras and mix with pears.
Using a paring knife, slice a pocket in the top of the veal chop.
Stuff with mixture.
Season both sides of veal with salt and pepper. Sear in hot, lightly greased pan for 2 minutes on each side.
Finish in a broiler, cook 8 minutes for medium rare, or 14 minutes
for medium well.
Remove veal from pan and keep warm.
Return same pan to stove, add blackberries, season with
salt and pepper.
Add remaining liqueur; reduce to half. Fold in butter.
To serve, place veal chop in center of serving dish, drizzle with sauce and add your favorite vegetable. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
