Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliata di braciola di vitello (600gr) con crema di gorgonzola con nocciole, e peperoni

Veal Chop Tagliata (about 1.3 lbs) with Gorgonzola Cream, Hazelnuts, and Peppers

Name: Veal Chop Tagliata (about 1.3 lbs) with Gorgonzola Cream, Hazelnuts, and Peppers
Yield: Serves 2–3 servings
Cuisine: American
Ingredients: For the gorgonzola cream:; as needed Milk,; 6 1/3 oz gorgonzola dolce (about 180 grams); 1 1/2 tablespoons butter (about 20 grams); 1 splash brandy or rum (helps break up the gorgonzola texture); xxxxxxxxxxxxxxxxxxxxx; 1 veal chop, about 1.3 lbs (600 grams); 1 bell pepper; 1 garlic clove; as needed Fresh rosemary,; as needed Extra virgin olive oil,; as needed Butter,; as needed White wine vinegar,; as needed Brown sugar,; 14 oz Borettane onions (about 400 grams)

Tony Mazzanobile @tonyliebt_kocht

The veal chop is a premium cut taken from the rack or loin (the back section, between the neck and the lower back). It comes as a bone-in slice, often called a chop or cutlet, known for its tender, lean meat with a strip of fat on the outside. It's perfect for quick cooking in a skillet, on the grill, or in a grill pan.

Tony Mazzanobile @tonyliebt_kocht

Saved

Ingredients

Serves 2–3 servings

For the gorgonzola cream:
as neededMilk,
6 1/3 ozgorgonzola dolce (about 180 grams)
1 1/2 tablespoonsbutter (about 20 grams)
1 splashbrandy or rum (helps break up the gorgonzola texture)
xxxxxxxxxxxxxxxxxxxxx
1veal chop, about 1.3 lbs (600 grams)
1bell pepper
1garlic clove
as neededFresh rosemary,
as neededExtra virgin olive oil,
as neededButter,
as neededWhite wine vinegar,
as neededBrown sugar,
14 ozBorettane onions (about 400 grams)

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Steps

1

Peel the Borettane onions. Melt the butter in a skillet large enough to hold all the onions (a bigger pan is even better). Add the onions and sauté until well browned. Add a bit of broth or water. Cover and cook for about 10 minutes until they soften. Uncover and let any liquid evaporate.
2

Add the brown sugar and let the onions caramelize slightly. Deglaze with the vinegar and let the alcohol cook off, stirring the pan to prevent sticking. Add salt. When the liquid becomes syrupy, remove from heat—the onions are ready.
3

Cut the bell pepper into strips about 3/4 inch wide. In a skillet, heat a swirl of olive oil with a garlic clove and a sprig of rosemary. Let them infuse the oil, then add the bell pepper over high heat and cook until softened.
4

For the gorgonzola cream:
Melt a pat of butter over low heat. Remove the rind from the gorgonzola and break it into pieces. Add it to the butter, stirring vigorously until melted. Add a splash of brandy, stirring (this helps break up the cheese). Gradually add milk until the sauce is very smooth and creamy. Let some of the liquid evaporate until the sauce thickens. Strain through a fine mesh sieve, season with salt, and stir in chopped hazelnuts.
5

Take the veal out of the fridge an hour before cooking. Season with salt, rub with olive oil, and massage it in. Let rest for 30 minutes. Sear all sides in a skillet over medium heat, about 2 minutes per side. Tie the chop to help it keep its shape.
6

Line a baking sheet with parchment paper and place a wire rack on top. Set the veal on the rack, add rosemary, a few small pieces of butter, and a drizzle of olive oil. Roast in a preheated oven at 400°F (200°C) for about 15–20 minutes, turning once (do not use tongs or anything that could pierce the meat!). Let the meat cool slightly before slicing. Let it rest before slicing it tagliata-style.
7

To serve, make a bed of peppers on the plate. Arrange a few slices of veal on top, then drizzle with the gorgonzola cream and hazelnuts. Add a few onions to finish.