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

March 13, 2017 by The Generalissimo Leave a Comment

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The Hirshon Veal Chop of the Priest - La Costoletta del Curato
La Costoletta del Curato Image Used Under Creative Commons License From pinterest.com

Citizens! I, the Olympian ideal of leadership – the almighty TFD! – have a profound reverence for heritage Italian recipes – and this one 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, as it is no longer available online, so far as I can tell!

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! You don’t have to be a priest or member of the clergy to enjoy this as in the days of yore, ALL members of TFD Nation alike may now indulge! 😉

Battle on – The Generalissimo

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


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Ingredients

Units Scale
  • The following 18 herbs – minced and enough combined to equal 2/3 cup in a proportion that you like most:
  • Use more of these:
  • Basil
  • Chervil
  • Mint
  • Chives
  • Marjoram
  • Italian Parsley
  • Use a modicum of these:
  • Tarragon
  • Borage
  • Dill
  • Celery Leaves
  • Oregano
  • Nepitella (a wild Italian mint)
  • Thyme
  • Use less of these:
  • Sage
  • Fennel Fronds
  • Ramp Leaves
  • Mustard Leaves
  • Dandelion Leaves
  • For Cooking:
  • 3–4 tbsp olive oil
  • 4 veal cutlets, about 180g/ 1/2 pound each
  • Sauce:
  • Mixed fresh herbs from above
  • 4 tbsp extra virgin olive oil
  • 50g mild mustard
  • juice of 1/2 lemon
  • salt and pepper

Instructions

  1. To prepare the sauce, put the herbs in a mortar and pound with the pestle, dribbling in the extra virgin olive oil gradually as you reduce the herbs to a paste. Add the mustard, lemon juice, and salt and pepper to taste; mix well.
  2. Heat the olive oil in a large frying pan, add the veal cutlets and fry for about 6-8 minutes on each side until cooked. Spread the cold herb sauce on top of the cutlets and serve at once.

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Filed Under: Recipes Tagged With: Condiments, Italian, Veal

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The myth of the Generalissimo is far more interesting than the reality.

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