Veal tapanade

1 Servings

Ingredients

QuantityIngredient
½cupOlive oil
2poundsVeal shoulder chops, trimmed and tenderized
1cupSweet vermouth
Salt and pepper
½cupHeavy cream
3tablespoonsDry Tomato Tapanade, either already prepared or make from scratch*
2cupsChicken stock, warmed
2Cloves garlic mashed
½cupChopped parsley for garnish
1cupSun dried tomatoes
½cupOlive oil
3Cloves garlic
Basil, parsley, thyme, oregano
2Beaten eggs
3cupsCooked Orzo
½cupChunky tomato sauce
cupGrated Parmesan cheese

Directions

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