Vitello Valdostana with fresh Pappardelle and Sauteed Seasonal Squash

One must start with the absolute freshest and premium of ingredients.  Therefore having a great relationship with a superb butcher is essential.

Frenched Veal Chops

Ingredients:

Young Prime Veal Chop (1 per person), frenched.

Italian Fontina from Val d'aosta

Prosciutto di Parma, thinly sliced

Fresh Sage

Flour for dusting (Wondra preferred)

Veal Stock (glace di viande or demi glace)

Cognac or Brandy

Cremini Mushrooms

Kendall Farms Creme Fraiche

Shallots

Seasonal Squash

Shallots

Grape Tomatoes (halved)

Sea salt and pepper to taste

Preheat oven to 350.  Cut a pocket in the thickest section of each veal chop and stuff with thin slice of fontina, prosciutto and one sage leaf.  Dust Veal chops lightly in flour, shaking off excess.  Heat a heavy bottomed skillet over medium high heat, and add grape seed oil to coat pan.

Over medium high heat, sear both sides of each chop until dark golden brown.  Remove from pan and sweat shallots and mushrooms, adding oil or butter if necessary.  Deglaze with quarter cup of Cognac or Brandy.  Let reduce by half, then add Veal stock, reduce by half again.  Add creme fraiche and a few sage leaves if desired.  Toss mixture and let reduce until nape (coats back of spoon).