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
Forest Mushroom Cabernet Glaze
Directions
- Add olive oil to sauce pan with garlic, black pepper and mushrooms and sauté for 2-3 minutes.
- Pour in cabernet wine and allow to simmer for 2 minutes.
- Whisk basil, olives and butter off the heat and serve.
Ingredients
- 1 tbsp Peak Fresh Produce® Basil, chopped
- 1/8 tsp Delectables black pepper, ground
- 3 tbsp Nature's Best Dairy® Butter, Unsalted, diced
- 1/4 cup Peak Fresh Produce® Mushroom(s), Button
- 1 cup cabernet wine
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1/4 olive(s), Kalamata, pitted, sliced
- 2 tbsp Piancone® Oil, Olive
- 1/4 cup Peak Fresh Produce Mushrooms Oyster
- 1/4 cup Peak Fresh Produce® Mushroom(s), Shiitake
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
