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Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese (Bobby Flay) Recipe

Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese (Bobby Flay) Recipe

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Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese (Bobby Flay)

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Ingredients:

Serving

1 tbsp olive oil
1/4 lb slab bacon, cut into small cubes
1 large spanish onion, finely chopped
1 large carrot, finely diced
2 cloves garlic, finely chopped
3 1/2 cups water
1/4 cup dry red wine
2 cups lentils, washed and picked over
1 bay leaf
2 sprigs fresh thyme
finely chopped fresh parsley
2 lb broccoli rabe , tough stems peeled
1/4 cup olive oil
5 cloves garlic, thinly sliced
1/4 cup freshly grated pecorino romano cheese
4 3/4 - inch thick veal loin chops (8 to 10 oz each)
3 tbsp olive oil
3 tbsp coarsely ground mixed peppercorns (red, pink, green, black )
1 shallot, finely chopped
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tbsp cold unsalted butter
1 tbsp finely chopped fresh rosemary

Directions:

For the Lentils: Heat oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown. Remove the bacon with a slotted spoon and set aside. Cook the onion and carrot in the rendered fat until the onion softens. Add the garlic and cook for 1 minute. Add 3 cups of the water and wine and bring to a boil. Stir in the lentils, bay leaf and thyme and season with salt and pepper, to taste. Cover the pan partially and cook over medium-low heat, stirring occasionally until the lentils are tender, about 30 minutes. Add additional water is needed. Discard bay leaf and stir in the reserved bacon and parsley.
For the Broccoli Rabe with Garlic and Pecorino Romano Cheese: Cook broccoli rabe in large pot of boiling salted water for 3 minutes. Drain and shock in ice water. Drain again and pat dry. Heat olive oil in a medium large skillet over medium heat. Add garlic and cook for 1 minute. Add broccoli rabe and saute until heated through, season with salt and pepper to taste. Remove from heat and sprinkle 4 tablespoons of the cheese over and toss to combine. Transfer to a platter and sprinkle with the remaining 2 tablespoons of cheese.
For the Veal: Brush veal chops on 1 side with 2 tablespoons of the olive oil. Season with salt and dredge in the peppercorn mixture. Heat the remaining tablespoon of oil in a large saute pan over medium-high heat. Sear the veal peppercorn side down until golden brown, about 4 to 5 minutes. Reduce heat to medium turn the chops over and continue cooking 4 to 5 minutes for medium-rare doneness. Remove veal from pan. Increase heat to high, add shallots and cook until soft. Add wine and reduce until dry. Add stock and cook until reduced by half. Swirl in the butter and rosemary and season with salt and pepper to taste. Place veal over lentils and spoon sauce over.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1082.55 Kcal (4532 kJ)
Calories from fat	496.86 Kcal
		% Daily Value*
Total Fat	55.21g	85%
Cholesterol	107.33mg	36%
Sodium	1195.95mg	50%
Potassium	1472.52mg	31%
Total Carbs	78.05g	26%
Sugars	9.78g	39%
Dietary Fiber	35.83g	143%
Protein	61.23g	122%
Vitamin C	67.9mg	113%
Vitamin A	9.3mg	310%
Iron	240.1mg	1334%
Calcium	376.1mg	38%

Amount Per 100 g
Calories	125.7 Kcal (526 kJ)
Calories from fat	57.69 Kcal
		% Daily Value*
Total Fat	6.41g	85%
Cholesterol	12.46mg	36%
Sodium	138.87mg	50%
Potassium	170.98mg	31%
Total Carbs	9.06g	26%
Sugars	1.14g	39%
Dietary Fiber	4.16g	143%
Protein	7.11g	122%
Vitamin C	7.9mg	113%
Vitamin A	1.1mg	310%
Iron	27.9mg	1334%
Calcium	43.7mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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