Veal Chops with peppers
Preparation time: 45 minutes
Ingredients for 4 people:
3 anchovy fillets
12 sage leaves
2 teaspoons capers
4 tablespoons of olive oil
4 thick veal chops
3 different coloured peppers
2 cloves of garlic
125 ml broth
2 teaspoons rosemary
salt and pepper
Rinse three anchovy fillets and grind in a mortar along with 12 sage leaves, 2 teaspoons capers, ½ teaspoon of salt, pepper, 2 teaspoons rosemary and a tablespoon of olive oil.
Horizontally cut a pocket in the middle of four thick veal chops.
Fill the pocket with the achovy herb mix and close with a toothpick.
Cut the 3 peppers in half, remove the core and seeds and cut into strips. Finely dice the cloves of garlic.
Heat three tablespoons of olive oil in a deep pan and fry the meat until brown on both sides. Add the peppers and garlic and the broth and simmer on a low heat.
Serve the chops with vegetables on a warm plate.
Tip: Rub a quarter lemon over the chops at the end, this gives
a lovely fresh texture.
Enjoy, with all the best wishes from your chef Dani Mottillo, Antico Italia, Quesada