Sautéed Veal Chops with Sage and White Wine
No question, this was by far our favorite dish in the veal chapter.
It’s week thirty-one of sixty-two weeks. We are at our half-way point. I beg your indulgence while I take this opportunity to reflect on the journey.
What began as a fun challenge and a way to introduce home cooks to the teachings of the undisputed queen of Italian home cooking, has turned into a 62 week master course for me.
I think back to my first few recipes in the appetizer chapter and how I chaffed at the limitations on ingredients.
I think about the hard battle convincing me to abandon my more-is-better mindset.
I think about the sort of student I might have seemed to Marcella, had we been in a real class instead of this virtual classroom.
It’s very likely she would have been tempted to throw a pot at me. She most certainly would have given me more than one verbal dressing-down.
I’ve always claimed to love ‘real’ cooking while not caring to bake. It’s because I knew I couldn’t tinker with a baking formula for risk of failure. But, so what if I substituted basil for sage in this veal dish? Adding garlic to a soup that doesn’t call for it is just being creative, right? What’s the big deal?
During these last thirty-one weeks, strict adherence to the recipes as a foundation of our challenge has served to slowly mature and refine my attitude toward classic Italian cooking. I’ve avidly read each and every day’s post. I’ve more avidly read Marcella’s comments. I am continually amazed and grateful that she takes us seriously; that she allows us to turn this into a learning experience; and especially that she cares enough about our success to always tell it like it is.
So, back to the subject at hand. Sautéed veal chops. Main ingredients: Veal chops, sage and wine. No basil, no garlic, no hot chili flakes, no kitchen sink.
The dried sage leaves added the perfect fragrance and flavor to the delicate veal during the sauté. The white wine during deglazing and then the silkiness of the butter rounded out the flavors.
We enjoyed our veal with a lovely Spanish table wine from the Toro region, and the Green Bean recipe from page 474. I’ll be reporting on that dish on January 11th.
I admit to selfishly serving myself most of the fried sage leaves. I hope Dan didn’t notice.
Outstanding, Deborah! Both the looks of this dish, and the amazing cooking journey that all of you have taken, and so generously have brought us all along.
I am enjoying all of your cooking endeavors immensely. Many thanks to you all!
Deborah responds:
Thanks, Terry, for your kind words. Yes it has been amazing, and we still have 31 weeks to go!
Deborah, I really enjoyed this post and appreciate you sharing your feelings on this amazing journey you are on.
BTW, I think Marcella and Victor would have loved to have you in a Master Class! Heck, I would have loved to have been a co-student with you in a Master Class! Your attention to detail and enthusiasm for food and wine are apparent.
Brava!
Dearest Deborah, I hope there is room here because I have a lot to say. Let me begin by quoting an abridged account, extrapolated from another blog, of cooking my pasta and sausages:
“The original recipe called for sweet sausage, containing no fennel seed, chili pepper, or other strong seasonings. Well, that was not going to cut it for me. I used Sicilian-style sausages, spicy, containing fennel seeds, in my opinion just what I was looking for in this dish. I left out the onion that the recipe called for since we don’t do onion around here. Instead I chose red and yellow peppers. Instead of regular cream I used creme fraiche. I love its lemony tang. I left out the parmesan cheese, I just didn’t feel it needed it. If I’d had some on hand I would have added parsley and next time chilli flakes to give it more pep.”
In such a context, you can imagine the gratitude I feel for the respect you have shown my work. Not because I believe it is Holy Writ. Once tried, it is subject to infinite interpretations. But each recipe I have set down is the result of many trials and I have set down the one that reflects my understanding of the taste that one should look for. I had a message to transmit to my reader, a message about the idiomatic flavor of regional home cooking in Italy. I fully expect people to cook as they please and to rephrase the message, but how are they to rephrase it if first they do not heed it? Once again, to Deborah and to all the other, by now beloved, Pomodori, my humble thanks.
Deborah responds: That other blogger, could easily have been any one of us 31 weeks ago. It is the decision we made to stick to the recipes as written that has proven to be the hidden blessing. And as we’ve all indicated, the best part for us is your participation in the comments. And thank you also for continuing to suggest that your facebook friends follow our efforts.
And speaking of sausage, let us not forget your wonderful sausage quest!
Deborah responds: LOL, Susie. Yes, that was fun. Actually, I just talked to my sausage connection the other day to have her do a new batch – this time to ship to Marcella and Victor.
Deborah,
I loved the story of your culinary journey for the past 31 weeks. And I loved Marcella’s response.
I salute all of the Pomodori cooks in taking on this project and being so faithful to the content and spirit of the recipes. This has been a project you will always remember.