Veal Chop
Roasted rosemary veal chop with spinach parfait and veal demi-glace
Roasted rosemary veal chop with spinach parfait and veal demi-glace
Blend raw spinach into a smooth paste. Mix with cream, Parmesan, egg, nutmeg, salt, and pepper. Pour into small molds and bake at 325°F for 15 minutes.
Sear veal chop in hot oil, roast on a rack at 375°F, basting with rosemary oil every 10 minutes. Prepare a sauce by reducing veal demi-glace with the rosemary-infused juices.
Serve veal chop over the spinach parfait and spoon the rosemary sauce on top.
Calories: ~720 kcal | Protein: ~50g | Fat: ~50g | Saturated Fat: ~18g | Carbohydrates: ~6g | Fiber: ~1g | Sodium: ~580mg
Biondi Santi Brunello di Montalcino Tenuta Greppo 1995
Elegant, structured, and complex wine with notes of dried cherry, leather, and spices, perfect to complement the rich flavor of veal.
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