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Veal Wrapped In Pancetta with Sun-Dried Tomato Polenta and Gazpacho

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INGREDIENTS

6 oz. celery
6 oz. each red and yellow bell pepper
6 oz. yellow squash
6 oz. plum tomatoes
6 oz. zucchini
1-1/2 oz. fresh basil, thinly sliced
3/4 oz. fresh cilantro, chopped
3/4 oz. minced fresh garlic, plus 3 cloves (minced)
1 tbsp. + 2-1/4 tsp. salt, divided
2-1/4 tsp. hot pepper sauce
1 lb. 2 oz. canned stewed tomatoes, pureed
1 lb. 2 oz. vegetable juice cocktail
1 lb. 2 oz. each cornmeal and cold water
1-1/2 cups chicken stock
6 oz. grated parmesan cheese
1-1/2 qt. + 1-1/2 oz. whipping cream, divided
1-1/2 oz. oil-packed sun-dried tomatoes, finely chopped
1 tbsp. ground white pepper
2 tsp. ground black pepper, divided
18 shallots, chopped
22-1/2 oz. butter, divided
6 oz. golden sherry
12 (6 oz. each) veal rib chops, ¾ inch thick, trimmed, boned (IMPS/NAMP 1306), about 4-1/2 lb.
3 oz. Dijon-style mustard
12 pancetta slices
6 tbsp. olive oil
6 oz. cold butter, cubed
baked parmesan (see below), as desired

INSTRUCTIONS

  1. 1
    For Gazpacho: Finely dice celery, red and yellow bell peppers, yellow squash, plum tomatoes and zucchini. Combine with basil, cilantro, 3/4 oz. garlic, 1 tbsp. salt, 1 tbsp. white pepper and pepper sauce in nonreactive bowl; toss to mix. Add stewed tomatoes and vegetable juice cocktail; stir gently. Refrigerate, covered, at least 1 hour.
  2. 2
    For Polenta: Gradually stir cornmeal into water in stainless steel bowl; let rest. Bring stock to a boil; gradually stir in cornmeal until smooth. Reduce heat to low; simmer until thick, stirring frequently. Remove from heat. Stir in cheese, 1-1/2 oz. butter, tomatoes, 1-1/2 oz. cream, 3/4 tsp. salt and 1/2 tsp. black pepper. Spoon into 3-inch metal rings placed on lined sheet pan. Refrigerate until firm.
  3. 3
    For Butter Sauce: Sauté shallots and 3 minced garlic cloves in 9 ounces butter until golden brown. Deglaze pan with sherry. Add 1-1/2 qt. cream; reduce to sauce consistency. Remove from heat; gradually whisk in cubed cold butter. Strain; keep warm.
  4. 4
    For Veal: Season veal with mustard, 1-1/2 tsp. salt and 1-1/2 tsp. pepper. Unroll pancetta; wrap each veal chop with 1 pancetta strip. Secure with wooden picks. Sear 1 veal chop on all sides in ½ tablespoon oil in sauté pan. Finish in 325°F oven 12 to 15 minutes or to desired doneness. Remove wooden picks. Remove 1 Polenta cake from metal ring; brown in 1 ounce butter, turning once.
  5. 5
    For Baked Parmesan: Sprinkle 3 cups freshly grated Parmesan cheese onto nonstick half sheet pan. Bake in 325°F oven 10 to 12 minutes or until cheese is melted and crispy. Cool. Gently break into abstract pieces.
  6. 6
    To Serve: Ladle 6 ounces Gazpacho into large shallow plate. Plate Polenta off-center on sauce; top with veal. Drizzle with 2 to 3 ounces Butter Sauce. Garnish with Baked Parmesan, if desired.

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cuisines North & South American
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