Tellaggio Stuffed Veal Chop

Filling
½ lb Tellaggio Cheese
Cut a small slice in the side of the chop and make a big slice internally. Stuff with Cheese before dredging in flour. 

EVOO
4 12-14oz veal chops with bones frenched  (thick Veal chops a must)
Truffle flour for dredging (reg. flour is okay if you can’t find truffle flour)
Salt and pepper

With a paring knife, make a small incision in the side of the chop with the fact Is, creating a pocket in the middle of the chop. Create a large pocket in the chop without making a large incision on the outside. Stuff the chop with the cool baby spinach and a nice hunk of the truffle cheese. The season, the chop with salt and pepper on both sides, then coated generously with truffle flour. Pan Fry chops in a very hot pan with a thin coating of olive oil to sear. Finish the chops in a warm oven of 375° to medium rare.
I use a probe thermometer for this and cook to between 125° and 130°. This should take about 15-20 minutes.

 

 The sauce’s 

1/8 cup good EVOO
2 cloves garlic
1 chopped shallot
2 cups cannelloni beans
½ cup rich veal stock
½ stick cold butter

There are 2 sauces to this dish. The first is the shallot and cannelloni bean sauce. Wilt the shallot and add 2 cloves whole garlic. Brown and remove garlic. Add pureed beans and a bit of veal stock to loosen. Bring to a simmer  and keep warm until service.

Use the fry pan that you cooked, the chops in to make the sauce. Add the shallots to a hot pan using a wooden spatula to break up the browned bits on the bottom. Deglaze with the red wine, continuing to stir. Let the liquid in the pan boil for about one minute and an d add the rich veal stock. Bring to a boil and reduced by approximately half. Add, salt and pepper to taste.  At this time, you may strain the sauce if you want it to look perfectly clean. Straining the sauce simply adds to the presentation, it will not affect the flavor at all. At the last minute whisk in the cold butter to tighten the sauce and give it a nice sheen

 Put the cannelloni bean sauce on the bottom of the plate. Put the veal chop on top. Top with demi reduction and truffle oil.

 Garnish with Truffle oil and veal Demi

Yield:  4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Ease of preparation: intermediate/advanced