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Veal Rib Chop Stuffed with Prosciutto and Fontina Cheese, Finished with Saffron Cream and Spiced Walnuts

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 4
Veal Rib Chop Stuffed with Prosciutto and Fontina Cheese, Finished with Saffron Cream and Spiced Walnuts
  • Veal Rib Chop Stuffed with Prosciutto and Fontina Cheese

    INGREDIENTS

    • 4 12-oz. veal rib chops (frenched)
    • 4 2-oz. sticks fontina cheese
    • 4 slices Roma prosciutto
    • 2 c. saffron cream
    • 1 c. spiced walnuts

    INSTRUCTIONS

    Cut a small pocket in each veal rib chop. Stuff with cheese and prosciutto. Cook on grill for 7-8 minutes per side. Plate and top with 4 oz. of saffron cream sauce and 1/2 cup of spiced walnuts, then serve.

  • Saffron Cream

    INGREDIENTS

    • 3 c. West Creek cream, heavy whipping
    • 1 T. saffron
    • 1 tsp. Peak Fresh Produce Garlic, clove(s) (minced)
    • 2 T. Peak Fresh Produce Parsley, fresh (minced)
    • 1/4 tsp. salt, Kosher
    • 1/4 tsp. Roma black pepper, ground
    • 1 T. Piancone olive oil, extra virgin

    INSTRUCTIONS

    Heat oil in a sauce pan, add garlic with salt and pepper and cook 1-2 minutes. Add cream and saffron and allow to slowly reduce by half, then serve.

  • Spiced Walnuts

    INGREDIENTS

    • 2 c. walnuts
    • 1 c. West Creek Sugar, granulated
    • 1 T. Roma cayenne pepper
    • 3 T. West Creek butter, unsalted
    • 1/4 tsp. salt

    INSTRUCTIONS

    In a sauté pan over medium heat, add butter and walnuts. Cook for 1-2 minutes, then add cayenne pepper, salt, and sugar and cook for 2-3 minutes. Transfer to a pan and allow to cool, then serve.

    Additional Notes: Yields 2 Cups