Veal Chops with Saffron Orzo and Tomato Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This dish is a summery variation on the Northern Italian pairing of tomato-braised ossobuco and saffron-flavored risotto. Here the delicious classic combination is lightened up with orzo and wilted grape tomatoes. Ingredients:
4 (1/2-inch-thick) veal chops (rib or loin; 7 ounces each) |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
3 tablespoons olive oil |
1 garlic clove, finely chopped |
1/2 cup dry white wine |
2 (10-ounces) containers grape tomatoes |
1 teaspoon finely chopped fresh rosemary |
1 1/2 cups orzo (10 ounces) |
scant 1/4 teaspoon crumbled saffron threads |
2 tablespoons unsalted butter |
3/4 ounce finely grated parmigiano-reggiano |
Directions:
1. Pat chops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chops, turning over once, until golden and just cooked through, 6 to 7 minutes total. Transfer to a plate.
3. Add garlic to skillet and cook over moderate heat, stirring, 30 seconds. Stir in wine, tomatoes, rosemary, and remaining 1/4 teaspoon each of salt and pepper and simmer, gently pressing on tomatoes until they collapse, about 10 minutes.
4. Meanwhile, cook orzo with saffron in a 3-quart saucepan of boiling salted water until al dente. Drain well in a sieve and return to saucepan, then stir in butter and cheese.
5. Reheat chops in sauce and serve with orzo.
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