Frutti di Mare – ragout of shrimp, scallops
and clams with a Roma tomato-leek cream
sauce and fresh herb crust.
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
I-435 & Midland Drive
O.P., KS
Chef: Dan Drake
Osso Buco – braised veal shank with
roasted fall vegetables and Tuscan
white bean stew.
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
400 E. Fifth St.
Kansas City, MO
Chef: Mano Rafael
Veal Roulade – with foie gras, truffles and
black porcini mushroom sauce.
2524 Hampton
St. Louis, MO
Chef: Michael Macchi
Veal Christopher – sautéed medallions
of veal served with eggplant and melted
cheese in a light marinara sauce.
The National Cattlemen’s Beef Association on behalf of the
Cattlemen’s Beef Board offers an e-commerce website. Log
onto 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.
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
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
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
Veal Chop Sinatra
Recipe adapted from Chef Michael Macchi, Bartolino’s Restaurant, St. Louis, MO
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,
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,
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
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
City Views:
St. Louis/Kansas City
Joe d’s on 39th
Contemporary American
1815 W. 39th Street
Kansas City, MO
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.
101 W. 22nd Street
Kansas City, MO
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
Chefs: Debbie Gold & Michael Smith
Seared Veal Carpaccio Appetizer –
served with fennel slaw, roasted garlic,
pine nuts and herbs.