The Hirshon Italian Veal Chop of the Priest – La Costoletta del Curato

Sharing is Caring, Citizen!

La Costoletta del Curato Image Used Under Creative Commons License From pinterest.com

Citizens! I, the Olympian ideal that is your leader, the almighty TFD, have a profound reverence for heritage Italian recipes – and this is a doozy! 🙂

I documented this recipe from Antonio Carluccio’s UK website years ago in my secret recipe codex and it is a good thing I did, !

If you aren’t familiar with Antonio:

Commendatore Antonio Carluccio is an OBE, OMRI and a much loved and respected Italian cookery writer, cook, restauranteur and food expert. He was raised in the rural North West of Italy; this gave Antonio a rare and privileged breadth of culinary knowledge. It was here, in Piedmont, at the age of seven that Antonio started his life-long past-time of hunting and collecting mushrooms and fungi with his father.

Antonio was appointed Commendatore by the Italian Government in 1998 for services rendered to Italy, the equivalent of a British knighthood. He also received an OBE from The Queen in 2007 for services to the catering industry.

As (previously) noted on antonio-carluccio.co.uk:

In Italy, as we know, the clergy treat themselves proverbially well. You will find this recipe on the restaurant menus in Orvieto during May, when wild herbs are available in the fields. It was a challenge for me because the exact ‘mixture’ is apparently a secret. The only known fact is that there should be at least 18 herbs. Gather together as many as you can find, but go easy on the more pungent varieties.

I have selected 18 herbs that I think best complement the veal and match the spirit of this dish. You can certainly use fewer than 18 herbs – just call it “Veal Chop of the Novice Priest” instead. 😉 By all means, feel free to substitute different herbs if you are so inclined to make this simple and delicious dish your own!

Battle on – The Generalissimo