Tampa Bay Veal Recipe List


2900 Bayport Dr, Tampa, FL 33607

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


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


  • 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.

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