Gorgonzola Veal Rolls With Fall Fruits In A Port Wine Sauce Recipes

VEAL CHOPS WITH PORT GORGONZOLA SAUCE RECIPE - (4/5)

Steps:

• Combine marinade ingredients in a bowl big enough to hold all 4 chops. Add chops to marinade, and add water to almost cover chops. Cover with plastic wrap and marinade overnight. For the Port Sauce: Add olive oil to large skillet, heat over medium heat. Add onion, rosemary leaves and a good pinch of kosher salt, saute until onion begins to softened. Add veal trimmings and bacon and brown thoroughly. Add garlic, and combine until fragrant. Add port and stock and bring to a boil. Reduce heat and simmer for 45 minutes. Meanwhile, remove chops from the marinade. Scrape off any solids, and pat chops dry. Drizzle chops with a small amount of olive oil and season with salt and pepper. Preheat an indoor or outdoor grill to medium high. Grill veal chops for 6-8 minutes per side. Rest for 5 minutes. To finish sauce, remove from heat and strain sauce. Return to pan and bring to a simmer over medium heat and reduce sauce to about 1/2 (your looking for a thicker consistency). When reduced, add cheese and stir to melt into sauce. Remove from heat, add butter and taste for seasoning.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• Boil both stocks together in a medium sauce pan until reduced to one cup, about 10 minutes.
• Remove from heat and set aside.
• Sprinkle veal with salt and pepper.
• Dredge veal in flour to coat, shaking off excess.
• Working in batches, add veal and saute until cooked through, do not over cook, about 2 minutes per side depending on thickness of scallopine.
• Transfer veal to serving platter and tent to keep warm.
• Repeat above steps with remaining veal, adding more oil to skillet as necessary.
• Add reduced stock mixture, cream, 1/2 cup of the chopped tomatoes, 4 TBS of the chopped basil and the tomato paste to skillet.
• Simmer until reduced to a"sauce" consistency, whisking frequently, about 5 minutes.
• Add 1/3 cup of the Gorgonzola and stir until melted.
• Pour sauce over veal.
• Srpinkle with remaining 1/4 cup chopped tomatoes, 2 TBS basil, and 1/3 cup Gorgonzola.

VEAL SCALOPPINE WITH GORGONZOLA SAUCE

Steps:

• Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
• Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
• Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
• Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.