Veal tapanade

Yield: 1 Servings

Measure Ingredient
½ cup Olive oil
2 pounds Veal shoulder chops, trimmed and tenderized
1 cup Sweet vermouth
\N \N Salt and pepper
½ cup Heavy cream
3 tablespoons Dry Tomato Tapanade, either already prepared or make from scratch*
2 cups Chicken stock, warmed
2 \N Cloves garlic mashed
½ cup Chopped parsley for garnish
1 cup Sun dried tomatoes
½ cup Olive oil
3 \N Cloves garlic
\N \N Basil, parsley, thyme, oregano
2 \N Beaten eggs
3 cups Cooked Orzo
½ cup Chunky tomato sauce
⅓ cup Grated Parmesan cheese

TAPANADE

ORZO LINING

Dredge veal with flour. Heat oil until very hot in large heavy deep pan.

Add garlic but don't brown. Brown meat quickly on both sides. Add salt and pepper, vermouth, let cook until vermouth evaporates (30 seconds). Add Tapanade and chicken stock. SIMMER one hour covered. After one hour add more chicken stock if reduced, cover, continue to simmer for additional ½ hour, then add heavy cream, continue to simmer for 1 minute. Garnish, serve at once over Orzo. Mince garlic in food processor, add tomatoes and herbs, gradually add oil. In a medium bowl combine eggs, the cook Orzo, ½ cup tomato sauce and cheese. Spread mixture over bottom and up sides of a greased 9 inch pie plate to form a shell. Bake in 350 degree oven until set. Fill with Veal Tapanade.

Posted to FOODWINE Digest 12 Sep 96 From: Joe Ames <ames@...>

Date: Thu, 12 Sep 1996 18:12:33 -0400

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