Veal Chop With Radicchio, White Beans, And Rosemary
From
January 2004 Gourmet
3 garlic cloves
1 teaspoon salt
2 tablespoons olive oil
2 teaspoon chopped fresh rosemary
1/2 teaspoon black pepper
2 (1/2-inch-thick) loin veal chop
8 oz radicchio, leaves torn into 2-3" pieces (I like the
Treviso variety in this recipe.)
1 cup canned small white beans, rinsed and
drained
2 teaspoons red-wine vinegar
3/4 cup chicken broth
3/4 teaspoon cornstarch
Mince 1 garlic clove and mash to a paste with 1/2 teaspoon
salt, then transfer to a shallow bowl. Stir in 2
tablespoons oil, 1 teaspoon rosemary, and 1/4 teaspoon
pepper. Add veal and turn once or twice to
coat.
Heat remaining tablespoon oil in a 12-inch heavy skillet
over moderate heat until hot but not smoking, then cook
veal, turning over once, until golden and just cooked
through, 6 to 7 minutes total. Transfer veal to a
plate.
Finely chop remaining garlic cloves and add to skillet,
then cook over moderate heat, stirring, until golden, about
30 seconds. Add radicchio and beans and cook, stirring,
until radicchio begins to wilt, about 2 minutes. Add
vinegar and cook until most of vinegar is evaporated. Whisk
together broth and cornstarch, then add to bean mixture and
boil, scraping up brown bits, until sauce is thickened
slightly and about two thirds of liquid is evaporated,
about 4 minutes. Remove from heat and stir in remaining 1
teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon
pepper. Serve veal with radicchio and
beans.
Makes 2 serving.