Costolette di Vitello alla Griglia
Region: Italy
Category: Veal-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
There is no need to get overly fancy when grilling a high-quality veal chop. The tenderness of the veal will carry the day, especially when marinated in wine and rosemary. Spaghetti with black or red chile and a little parmigiano cheese is the perfect accompaniment. As with all chops and steaks, these grill best over a very hot hardwood fire.
Yield: Makes 6 servings
Preparation Time: 2:20 hours
6 tablespoons extra-virgin olive oil
6 tablespoons dry red wine
2 sprigs fresh rosemary, leaves chopped
Freshly ground black pepper to taste
6 veal loin chops (about 3 pounds total)
Lemon wedges
1. Mix the olive oil, red wine, rosemary, and pepper in a 9 x 12-inch ceramic or glass baking pan. Dip both sides of the veal chops in this mixture and then leave to marinate in the refrigerator, covered, for 2 hours, turning several times. Remove the veal chops from the refrigerator 15 minutes before grilling.
2. Prepare a very hot charcoal fire or preheat a gas grill for 15 minutes on high.
3. Drain the veal chops. Salt them, place on the grill, and cook until golden with black grid marks, 4 to 5 minutes a side. Garnish with lemon wedges.
Posted: 01/02/2007
