Stuffed veal chops with corn salsa
Recipe from Stefano Faita
Ingredients
4 Portions
4 veal cutlets (about 200g each)
100g Tallegio cheese
4 prosciutto slices
Salt and Pepper
Olive oil for cooking
CORN SALSA
2 tomatoes (halved, emptied and diced)
4 ears of corn (boiled and stripped)
1 lebanese cucumber (diced)
1/4 cup red onions (diced)
1/2 red pepper (diced)
1/2 orange pepper (diced)
2 tbsp olive oil
Juice of one orange
Juice and zest of one lime
1 tbsp of champagne vinegar
Any spice (such as tabasco, sambal oelek or chili pepper flakes; optional)
2 tbsp of Italian parsley (chopped)
Salt and Pepper
Method
Mix all ingredients for the corn salsa and let rest in the fridge for a few hours.
Preheat barbecue at a medium-high temperature.
Cut four pieces of cheese of about the same size and wrap each one with a slice of prosciutto. Set aside.
Make an incision in each piece of veal and stuff with the prosciutto wrapped cheese. Tie each one with some cooking twine.
Oil and season the veal with salt and pepper before grilling. Cook 5 to 10 minutes on each side (depending on the thickness). For a medium-rare cook, internal temperature should reach 64C, for well-done it should reach 70C.
Garnish veal cutlets with a generous amount of corn salsa and serve.
Share