Foodcentric Piancone Veal
Directions
- Rub Piancone veal chop with Piancone olive oil.
- Season with Delectable sea salt and gr black pepper.
- Cook under broiler or on grill to internal temperature of 150 degrees.
- Place on warm plate and top with Peak forest mushroom cabernet glaze.
Ingredients
- 1/8 tsp Delectables black pepper, ground
- 1 14 oz Piancone Epicurean veal rib chop, frenched
- 3 oz Peak Fresh Produce forest mushroom cabernet glaze, recipe follows
- 2 tbsp oil, olive
- 1/8 tsp Delectables sea salt
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
