Veal Tapanade
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Olive oil |
| 2 | lb | Veal shoulder chops, trimmed and tenderized |
| 1 | c | Sweet vermouth |
| Salt and pepper | ||
| 1/2 | c | Heavy cream |
| 3 | tb | Dry Tomato Tapanade, either already prepared or make from scratch* |
| 2 | c | Chicken stock, warmed |
| 2 | Cloves garlic mashed | |
| 1/2 | c | Chopped parsley for garnish |
| TAPANADE | ||
| 1 | c | Sun dried tomatoes |
| 1/2 | c | Olive oil |
| 3 | Cloves garlic | |
| Basil, parsley, thyme, oregano | ||
| ORZO LINING | ||
| 2 | Beaten eggs | |
| 3 | c | Cooked Orzo |
| 1/2 | c | Chunky tomato sauce |
| 1/3 | c | Grated Parmesan cheese |
Advertisement