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home > recipes > meat > grilled veal chops with rosemary
GRILLED VEAL CHOPS WITH ROSEMARY (BRACIOLE DI VITELLO AL ROSMARINO) Romagna is famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. Try this with a local dry red wine such as Sangiovese di Romagna or Gutturnio. 5 tablespoons extra-virgin olive oil 1/4 cup dry red wine 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried 2 large garlic cloves, pressed 1/2 teaspoon salt 1/2 teaspoon ground black pepper 6 8-ounce veal rib chops (3/4 to 1 inch thick) Fresh rosemary sprigs Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13x9x2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve. Makes 8 Servings

Grilled Veal Chops with Rosemary


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keyword: grilled
keyword: chops
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ethnicity: italian
recipes for meat
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(posted June 3, 2006)

GRILLED
VEAL CHOPS WITH ROSEMARY
(BRACIOLE DI
VITELLO AL ROSMARINO)

Romagna is famous for its grilled foods, and the
aroma of meats sizzling over a wood fire is common in the countryside. Try this with a local dry red wine such as Sangiovese di Romagna or Gutturnio.

5 tablespoons extra-virgin
olive oil
1/4 cup
dry red
wine
1 1/2 tablespoons chopped fresh
rosemary or 2 teaspoons dried
2 large
garlic cloves, pressed
1/2 teaspoon
salt
1/2 teaspoon ground black pepper
6 8-ounce
veal rib chops (3/4 to 1 inch thick)

Fresh
rosemary sprigs

Whisk oil,
wine, rosemary, garlic, salt and pepper to blend in 13x9x2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove
veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

Makes 8 Servings


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