Italian Surf & Turf
Who says healthy eating can't be decadent? Cook this if you have an extra $100 to spend.
Recipe by Chris Cosentino
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Grilled Veal Chops
Two 1 1/2 lb veal chops
Coarse sea salt
Fresh-ground black pepper
Barolo Bagna Cauda (see recipe below)
TO MAKE:
[1] Season veal chops on both sides with the salt and pepper.
[2] Place the chops on a grill over direct heat and let caramelize for 2 minutes.
[3] Rotate 45 degrees and cook another 2 minutes for a diamond effect.
[4] Move the chop to nondirect heat and cook for 5 minutes on each side.
[5] Let the chops rest for two minutes. Top with Barolo Bagna Cauda sauce before serving.
Barolo Bagna Cauda
1 salted anchovy fillet
4 white anchovy fillets
1 bottle Barolo wine
1 lemon, zested and juiced, with each reserved
1 clove garlic
1/2 cup extra-virgin olive oil
1/4 cup olive oil
Fresh-ground black pepper
Kosher salt
TO MAKE:
[1] Soak the salted anchovy in cold water to remove the excess salt.
[2] Fillet all the anchovies, discarding the bones and guts.
[3] In a saucepan, reduce the wine by half, then set aside to cool.
[4] In a blender, combine all the ingredients and blend until smooth.
[5] Adjust the seasoning with salt and pepper to taste.
Lobster Puttanesca
2 1 lb lobsters
Extra-virgin olive oil
2 tbsp garlic, slivered
2 red Fresno chilies, sliced
1 tbsp capers
2 salted anchovies, soaked, filleted, and chopped
1/3 cup basil, rough-chopped
1/3 cup mint, rough-chopped
1 pint cherry tomatoes, split
1 tbsp lemon juice
Kosher salt
Fresh-ground black pepper
TO MAKE:
[1] Blanch the lobsters in boiling salted water for 4 minutes, then remove and shock in ice water.
[2] Once cool, remove the meat from the shell with a pair of kitchen shears, and set aside.
[3] Heat a saute pan on high heat and add the olive oil. Add the garlic and chilies to release the flavor, then add the capers and anchovies, stirring constantly.
[4] Add the lobster pieces and cook for about 2 minutes, then add the herbs and tomatoes.
[5] Finish with a splash of lemon juice and extra virgin olive oil.
[6] Adjust seasoning with salt and pepper, and serve immediately.
TIPS
1. Serve the lobster and veal with a salad made from freshly washed
and torn chicories, such as Franco and radicchio. The salad should
be lightly topped with balsamic vinaigrette, basil, salt, black pepper,
and chunks of burrata cheese. Burrata is an Italian cheese similar to
mozzarella except that it contains a creamy center. Be warned: It's
expensive and only good when eaten fresh, so it may be hard to find.
If you prefer, substitute a more widely available option, such as buffalo
mozzarella.
2. The puttanesca recipe cooks very quickly. Make sure you have all
the ingredients you need prepared and nearby.
3. Pair this meal with red wine. Try a bottle from the Piedmont region
in northern Italy, such as Barolo or Barbaresco.
4. You might think anchovies are just smelly little fish you see on pizza.
In reality, they are a rich, flavorful component found in many Italian
dishes. When blended with other ingredients, they don't taste fishy at
all. Instead, the anchovies will enhance the flavors of the other ingredients
in the recipe. Buy them packed in jars (in olive oil or salt), from
either Spain or Italy.
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