Frutti di Mare – ragout of shrimp, scallops and clams with a Roma tomato-leek cream sauce and fresh herb crust. (continued) and with various cooking methods. One of my favorite ways to cook veal this time of year is on the grill. Grilling limits prep-time, and it really draws out veal’s natural flavor. But I also love to sauté veal because the method lends itself to almost infinite variety. This season, we’ll be offering several sautéed veal chop selections – each with its own signature style. And beginning next month, we’ll feature veal chops with fava beans, braised artichokes and a ragout of eggplant caviar.” Mark Peel – Chef/Owner Campanile Los Angeles, CA “I like working with veal because it’s a versatile, tender meat. One of my favorite ways to prepare veal in the spring is to grill it over a wood fire. Grilling really draws out veal’s natural flavor, and wood imparts a wonderful smoky essence. I love my recipe for veal chop grilled over wood fire and served in a red wine sauce with wild mushrooms, asparagus and new potato gratin. It’s a hit with my customers.” Report for foodwriters from the National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board Paulo & Bill Italian I-435 & Midland Drive O.P., KS 913-962-9900 www.theglaziergroup.com Chef: Dan Drake Osso Buco – braised veal shank with roasted fall vegetables and Tuscan white bean stew. ASK THE EXPERTS DISH City Views: St. Louis / Kansas City (CONTINUED) Veal Parmigiano – tender veal with a sauté of peppers and garlic in a light tomato and goat cheese sauce topped with Parmesan cheese and served with fettuccine Alfredo. Le Fou Frog French 400 E. Fifth St. Kansas City, MO 816-474-6060 www.lefoufrog.com Chef: Mano Rafael Veal Roulade – with foie gras, truffles and black porcini mushroom sauce. Bartolino’s Italian 2524 Hampton St. Louis, MO 314-644-2266 www.bartolinos-stlouis.com Chef: Michael Macchi Veal Christopher – sautéed medallions of veal served with eggplant and melted cheese in a light marinara sauce. WWW.VEALSTORE.COM The National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board offers an e-commerce website. Log onto www.vealstore.com and have veal delivered directly to your restaurant or home. Learn about the latest recipes hot chefs are preparing. Find great wine pairings for veal. Try new seasonings and companions for veal. Learn about veal’s nutritional value and much, much more! Veal Sinatra Performs at Bartolino’s veal chop is the premier cut of veal. A Taken from the tender loin section, veal chops perform beautifully and deliver stunning plate presentation. At Bartolino’s, a family-owned classic Italian restaurant located in the “hill” area of St. Louis, veal chops are a specialty. Executive Chef Michael Macchi rotates four veal chop dishes as specials; nine other veal dishes are offered on the main menu. Veal Sinatra, a surf-and-turf veal dish, currently stars at Bartolino’s. This featured special offers a 14-ounce veal chop and two butterflied jumbo shrimp – dusted with salt, pepper and breadcrumbs and grilled on all sides. The dish is then drizzled with a mixture of sautéed artichoke hearts, extra virgin olive oil, white wine, minced garlic cloves and lemon juice. Chef Macchi created the dish two years ago using veal medallions, but recently began using a veal chop. “The veal chop really works much better for this Veal Florentine – veal medallions sautéed in sherry wine with spinach and a light tomato sauce, topped with provolone cheese. Veal Spedini – rolled veal stuffed with tomato, Italian breadcrumbs and garlic. Breaded Veal Cutlet – veal breaded Italian-style and served with pasta. Saltimbocca Alla Roma – veal with prosciutto, sautéed in Marsala wine and mushrooms. Veal Dish is a semi-annual publication from the National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board. For information on publishing exclusive veal photography, recipes and articles featured in this issue, please contact Becky Earnest at [email protected] Funded by America’s Beef and Veal Producers through the Cattlemen’s Beef Board www.veal.org www.vealstore.com ® recipe and has received rave reviews from patrons,” said Chef Macchi. Veal Chop Salvatore, another Bartolino’s favorite, is prepared by lightly breading and broiling a veal chop and topping it with roasted red and yellow peppers, olive oil and garlic. “There are so many ways to prepare veal – that’s why I love cooking with it,” said Chef Macchi. “Other proteins are limited because their natural flavors can be overpowering. Veal is mild and can adapt to just about any cuisine style.” Veal is a staple in Italian cuisine because veal farms were historically prevalent in Italy and throughout Europe. Today, chefs of Italian cuisine still cook with veal, but creatively expand their repertoire by experimenting with both ingredients and cooking methods. Chef Macchi’s signature recipe, Veal Chop with Creamy Cognac, is a good example. For this dish, a 14-ounce veal chop is broiled and topped with an continued on p. 2 ©2004 Cattlemen’s Beef Board #28–121 Y M C K Chef Profile: Michael Macchi Bartolino’s Restaurant Michael Macchi was born and raised in St. Louis, Missouri, in the Italian community known as “The Hill”. With several family members who worked at or owned restaurants, Macchi knew he was destined for the business. At just 13 years old, Macchi got his first job at Pastori’s bussing tables and making pizza. From there, he gained experience in various St. Louis kitchens before moving to Kansas City where he worked for 10 years. He then returned to St. Louis and earned a culinary arts degree from Forest Park College. Today, Macchi is the Executive Chef at Bartolino’s Restaurant, where he has had the privilege of working for the Saracino family for the past fifteen years. He is married with a son, Nicholas, and a daughter, Maegan. Veal Sinatra Performs (continued) Pairing Wines with Veal inventive creamy cognac sauce, fresh mushrooms and freshly ground pepper. Bartolino’s Veal Chop Nicoletta, named after owner Bart Saracino’s daughter, offers broiled veal chops stuffed with sautéed spinach and covered with hollandaise sauce. Bartolino’s main dinner menu stays true to its classic Italian roots. Traditional favorites like Veal Florentine, Veal Parmigiano, Veal Piccata, Veal Scallopine, Veal Marsala and Saltimbocca Alla Roma are permanent menu selections. All veal offered at Bartolino’s is supplied by Nagle Veal of San Bernadino, California. Bartolino’s restaurant was founded in 1969 by Bart and Roseann Saracino and Rose Laeata, Roseann’s mother. In 1982 Bartolino’s opened a second location, Bartolino’s South. Today, Bartolino’s remains family owned and operated. Its philosophy is customer satisfaction and enjoyment, and its motto is “cook good food and give plenty.” Joseph Spellman, Master Sommelier, Paterno Wines International of the city of Lyon, Côte Rôtie is one of the most thrilling, powerful wines. Its lively perfume supports the sweetness of the shrimp and surrounds the bold flavor of the artichoke in the featured Veal Sinatra recipe. Many other areas of the Northern Rhône region, like Saint Joseph, Crozes Hermitage and Cornas, also produce great Syrah for the grilling season – without the telltale jamminess of New World versions of the variety. And while Italy produces few Syrah wines, I would recommend Angelo Gaja’s Promis from his Tuscan estate Ca’ Marcanda. With its high proportion of Syrah, it is a most modern wine. Overall, when grilling veal, choose a Syrah that is more pungent in flavor. It will draw out veal’s natural flavor and the smoky essence created with this cooking style. The smoky flavor of grilled foods offers many exciting possibilities for wine pairing. Yet perhaps the best match for a flavorful grilled veal chop is Syrah. Sommeliers around the world have supported this variety, and it is quickly becoming a consumer darling. But I wouldn’t recommend just any Syrah, nor would I recommend Australian Shiraz. I would look to the earthy, pungent style of the Northern Rhône Valley. No wine thrills the palate more than a Côte-Rôtie, and I find M. Chapoutier Côte-Rôtie “Les Becasses” to be a glamorous, flavorful, yet elegant Syrah-based wine. Grown high on the hillside of the Rhône River, south ASK THE EXPERTS Veal Chop Sinatra Recipe adapted from Chef Michael Macchi, Bartolino’s Restaurant, St. Louis, MO Ingredients Weights Measures Directions Veal Loin or Rib Chops, cut 1-1/2 inches thick, trimmed well IMPS/NAMP (1306 or 1332) Shrimp (16-20 ct.) peeled, deveined, butterflied Seasoned dry bread crumbs Kosher salt Ground black pepper 9 to 101/2 lb. Minced garlic Extra virgin olive oil Fresh lemon juice Dry white wine 1-1/2 oz. Frozen artichoke heart quarters, defrosted Olive oil 12 chops Yield: 12 Portions Mix together bread crumbs, salt and pepper in large bowl. Dredge veal chops and shrimp in bread crumb mixture and place on parchment lined sheet pans. Cover and refrigerate until ready to use. 24 each 1-1/4 lb. 8 oz. 2 cups 1 tsp. 1 tsp. 1/4 cup 1 cup 1/2 cup 1/2 cup Combine garlic, olive oil, lemon juice and white wine in small saucepan. Simmer 3 to 5 minutes or until garlic is fragrant. Set aside and keep warm. Yield: 1-1/2 cups 2-1/2 lb. 96 each 6 oz. 3/4 cup Per Order: Grill 1 veal chop 18 to 20 minutes or until medium (160°F) doneness. Thread 2 shrimp onto 6-inch skewer and grill during the last 2 to 3 minutes of grilling. Sauté 8 artichoke quarters in 1 tablespoon olive oil until golden. Plate chop; top with 1 ounce sauce. Serve with shrimp skewer and artichoke quarters on the side. Question: What interesting things are you doing with Veal Chops this spring and summer? Eric Manuelli – Executive Chef Red Restaurant & Lounge Red Bank, NJ Adrian Hoffman – Executive Chef One Market Restaurant San Francisco, CA “Veal chops are a staple on my spring and summer menus! I grill veal rib chops and pair them with asparagus and a pearl onion cream sauce. But first, I marinate the chops with roasted garlic and fresh thyme. The chops are a guest favorite – so they always sell great. Believe it or not, I have one customer who calls every Thursday to find out if we’ll be serving veal rib chops over the weekend!” “Right now, I’m pounding out my veal chops. For Veal Milanese, I take a pounded out chop and dip it in flour, egg and breadcrumbs. I leave the bone on, pan fry the chop and serve it over greens – it’s the perfect lighter summer fare. This time of year, I also love to bury an entire rack of veal in salt, roast it, then cut individual chops off to order. This method enhances the natural flavors and juices and makes for a delicious fresh veal chop offering.” John Coletta – Executive Chef Carlucci Downers Grove, IL “This spring and summer, we’ll be preparing veal chops with lots of different ingredients (continued on back page) When using this recipe, please credit with: © Cattlemen’s Beef Board or Courtesy Cattlemen’s Beef Board Y M C K City Views: St. Louis/Kansas City Joe d’s on 39th Contemporary American 1815 W. 39th Street Kansas City, MO 816-561-3663 www.joeds.com Chef: James Shake Joe d’s Osso Buco – braised veal shank with carrots, onion, fennel and garlic cloves in a rich herbed veal broth over mashed potatoes. Lidia’s Italian 101 W. 22nd Street Kansas City, MO 816-221-3722 www.lidiasitaly.com Chef: Dan Swinney Sarme Capucci Ripiene – tender leaves of cabbage filled with veal, pork, beef and herbs, braised with sauerkraut and tomatoes. Ossobuco alla Milanese – slow-cooked veal shanks with fresh orange and carrot juices, served with traditional saffronbarley risotto. 40 Sardines Southern French, Spanish and Italian 11942 Roe Avenue Overland Park, KS 913-451-1040 www.40sardines.com Chefs: Debbie Gold & Michael Smith Seared Veal Carpaccio Appetizer – served with fennel slaw, roasted garlic, pine nuts and herbs.
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