Thursday, December 22, 2011
Costoletta di Vitello alla brace ...
If you have a craving for red meat you might like to savor our Costoletta di Vitello alla brace ...
There are discourses about beating the chop, a young calf would not need it, sure it should be well cleaned of nerves and lightly carved on the edges to prevent curling during cooking.
Salt is usually only added after cooked, as soon as the detachment of the golden crust occurs, there are those who would not even pass it on the absorbent paper they would indeed prefer to change skillet and cook the other side with butter again, some would even add more melted butter to pour on top at the end of the cooking, the cooking time, should never be overdone.
Grilled veal chop...
4 veal cutlets of 200 g
lemon wedges for garnish
Marinate ( pickling)
1 clove of garlic
1 small red chili pepper
3 tablespoons canola oil
6 tablespoons soy sauce
For the marinade, halved garlic clove. Halved lengthwise the chilli and remove seeds. Fry in oil for 5 minutes and remove it. Mix the olive oil flavored with soy sauce. Brush the chops on both sides with the marinade and let stand covered for 1 hour.
Grill the chops over medium-high on both sides for about 10 minutes, brushing occasionally with marinade. Remove the meat from the grill and let rest covered for about 5 minutes. Serve with lemon wedges.
Pan-Roasted is also a good option...
seared in a hot skillet, then finished in the oven. I like to use rib chops for a more elegant presentation. I also prefer to use fresh rosemary leaves, dried when I do not have fresh on hand and the chops are equally good.
Allegrini Family owned and operated since its foundation, in 1854, the agricultural holding covers an area of 100 hectares, all located in the Valpolicella Classica. The oenologist is Franco Allegrini, and while the Commercial Department is conducted by my friend Marilisa Allegrini.
My choice with the Grilled veal chop is this "baby amarone",
Allegrini Palazzo Della Torre 2007
With enticing scents of chocolate, espresso, dark fruit, licorice and new leather emerge from the boisterous 2007 Palazzo della Torre. The fruit is sumptuous as always, but in 2007 Palazzo della Torre is not quite as approachable upon release as it usually is. Another year or two in bottle should help smooth some of the slightly rough edges that are present today. There is enough balance and elegance in the finish to suggest this will drink well for a number of years. Palazzo della Torre is made from 70% Corvina, 25% Rondinella and 5% Sangiovese, all traditional Veneto grapes. Approximately 30% of the fruit is air-dried, Amarone-style. The fermenting juice from those grapes is added to the rest of the juice to give the wine an extra dimension of richness and body.
Anticipated maturity: 2012-2017.
Score - 90. (Antonio Galloni, August 2010).
ENJOY YOUR WEEKEND!!!
I HOPE YOU RELAX AND HAVE A FUN TIME!