Grilled Veal Chops with Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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(BRACIOLE DI VITELLO AL ROSMARINO) Romagna is famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. Try this with a local dry red wine such as Sangiovese di Romagna or Gutturnio. Ingredients:
5 tablespoons extra-virgin olive oil |
1/4 cup dry red wine |
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried |
2 large garlic cloves, pressed |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
6 8-ounce veal rib chops (3/4 to 1 inch thick) |
fresh rosemary sprigs |
Directions:
1. Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.
2. Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.
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