Saturday, June 23, 2012

Tour of Italy ~ Day 23...Everlasting Emilia-Romagna

This broad, fertile region is both literally and figuratively known as the belly of the country. It is known for its wide quantity and quality of tasty treats and its culinary heritage. There are eight very distinctive provinces that all share the come food source of pasta. Everyday you will find culinary artisans transforming flour and fresh orange-yolked eggs into yellow sheets of dough that will be shaped into all sorts of shapes and sizes of luscious pastas. This region is also famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. In the Bon Appetit Magazine that we are using, it has a whole section with a full meal menu from this region. We prepared the whole meal, but for the sake of time and space here we are going to share the main course of the meal.

Grilled Veal Chops with Rosemary & Potato Parmesan Gratin

For the Chops:

  • 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 13 x 9 x 2-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.

For the Potatoes:

  • 2 1/2 medium boiling potatoes, peeled and cut into 1/8 inch thick slices
  • 1 1/2 teaspoons fine sea salt
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/4 cup unsalted butter, softened
  • 7 oz finely grated Parmigiano-Reggiano (3 1/2 cups)

Put oven rack in middle position and preheat oven to 350°F.
Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
Stir together cream and milk.
Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

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