Authentic home cooking from Italy, with US measurements. 
Veal Chop with Piedmontese Salsa Verde
This is a 2.6 lb (1.2 kg) veal chop that pairs wonderfully with a Piedmontese salsa verde.
Salsa verde, also known as “bagnetto verde,” is a traditional sauce with deep roots in the culinary culture of the Piedmont region. Its origins go back to ancient times, with influences from Piedmont’s rural past.
The classic salsa verde recipe uses simple yet flavorful ingredients; it’s believed this sauce was created as the perfect accompaniment for boiled meats, a typical dish for holidays and special occasions in Piedmont. However, it’s also great with all kinds of meats, as a dressing for vegetables—especially boiled potatoes, carrots, and green beans—on crostini and bruschetta for a tasty appetizer, as a sandwich or panini filling, or as a topping for grilled fish.
The use of fresh parsley and other easy-to-find ingredients like garlic, anchovies, capers, and olive oil shows how Piedmontese families could turn simple ingredients into a sauce with a complex, distinctive flavor.
Veal Chop with Piedmontese Salsa Verde
This is a 2.6 lb (1.2 kg) veal chop that pairs wonderfully with a Piedmontese salsa verde.
Salsa verde, also known as “bagnetto verde,” is a traditional sauce with deep roots in the culinary culture of the Piedmont region. Its origins go back to ancient times, with influences from Piedmont’s rural past.
The classic salsa verde recipe uses simple yet flavorful ingredients; it’s believed this sauce was created as the perfect accompaniment for boiled meats, a typical dish for holidays and special occasions in Piedmont. However, it’s also great with all kinds of meats, as a dressing for vegetables—especially boiled potatoes, carrots, and green beans—on crostini and bruschetta for a tasty appetizer, as a sandwich or panini filling, or as a topping for grilled fish.
The use of fresh parsley and other easy-to-find ingredients like garlic, anchovies, capers, and olive oil shows how Piedmontese families could turn simple ingredients into a sauce with a complex, distinctive flavor.
Open in Cookpad AppSteps
- 1
To make the salsa verde, start by hard-boiling the eggs. Heat water in a saucepan, and once it’s boiling, add the eggs so they’re fully covered. Cook for about 8–9 minutes. Let them cool briefly, then peel. Press the yolks through a sieve into a bowl.
- 2
Remove the crust from the bread and cut the soft part into small pieces. Place in a bowl with the white wine vinegar and let soak for about 10 minutes. Meanwhile, peel, halve, and remove the core from the garlic. Rinse the capers thoroughly under running water to remove the salt, then finely chop them with the garlic and anchovies to make a smooth paste.
- 3
Add this mixture to the bowl with the egg yolks. Squeeze the bread to remove excess vinegar and add it to the bowl. Finely chop the washed and dried parsley leaves and add them as well, along with a pinch of salt and pepper. Mix everything well with a fork, breaking up the bread so there are no large pieces. Stir thoroughly and drizzle in the olive oil. Let the sauce rest at room temperature for a couple of hours.
- 4
In a hot skillet, add a tablespoon of butter, a drizzle of oil, and the sliced scallion. Sauté until softened, then add the cleaned pioppini mushrooms, rinsed under running water. Season with salt and pepper. Sauté over high heat for a few minutes so they stay slightly firm. Add chopped parsley at the end.
- 5
Peel the cipolline onions. Melt the butter in a skillet, then add the onions (use a pan large enough to hold them all, or even larger if possible). Brown them well. Add a bit of vegetable broth (or water). Cover and cook for about 10 minutes until they soften a bit. Uncover and let any liquid evaporate.
- 6
Add the brown sugar and let it caramelize slightly. Deglaze with the vinegar and let the alcohol evaporate, stirring the pan so the onions don’t stick. Add salt. When the liquid becomes syrupy, remove from heat—the onions are ready.
- 7
Take the meat out of the fridge an hour before cooking. Season with salt, rub your hands with oil, and massage the meat. Let it rest for 30 minutes. Sear all sides in a hot skillet for a couple of minutes per side over high heat.
- 8
Line a baking sheet with parchment paper and place a wire rack on top. Put the meat on the rack with some rosemary, a few small pieces of butter, and a drizzle of oil. Roast in a preheated oven at 375–400°F (190–200°C) for about 15–20 minutes, turning once (don’t use tongs or anything that could pierce the meat!). Let it cool slightly before slicing.
- 9
Let the meat cool slightly before slicing as you like. Top the meat with salsa verde and serve with the onions and mushrooms.
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