Lombata di Vitello al Rosmarino (Veal Chop with Rosemary) - Chef Marco Rizzo
10 to 14 ounce veal chop
8 cloves peeled garlic cloves
1 1/2 cup veal stock
1/2 cup brandy
Pure olive oil
Salt and pepper the chop and dredge it lightly in flour. Brown the chop on both sides over high heat in a pan with butter and olive oil for three to four minutes. Preheat the oven to 500 degrees and put the veal in for 10 minutes. Add the garlic cloves to the pan after the chop has been in the oven for three minutes. Remove the veal from the oven and discard the excess oil. Put the pan over high heat and add the brandy, followed by two sprigs of rosemary and then veal stock. Remove the chop and turn down heat before blending in one tablespoon of butter. Pour the sauce over the chop and serve. Optional suggestion: serve with a side of rappini sauted in garlic and olive oil.
About The Chef: Since 1980, Marco Rizzo and his family have operated Cafï¿½ Roma as one of the Central Coast's most enduring and acclaimed dining experiences. Boasting cozy Tuscan decor amid historic Railroad Square in San Luis Obispo, Cafe Roma specializes in distinctive Italian cuisine complemented by a wine list that has earned the prestigious Award of Excellence from Wine Spectator.