Veal Rib Chop Stuffed with Proscuitto & Fonina Cheese

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     

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

Method: 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.

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Saffron Cream       

3 c. West Creek Heavy Whipping Cream 1 T. saffron 1 tsp. West Creek Fresh Garlic, clove(s) (minced) 2 T. West Creek Fresh Parsley, fresh (minced) ¼ tsp. salt, Kosher ¼ tsp. Roma Ground Black Pepper 1 T. Piancone Extra Virgin Olive Oil

Method: 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     

2 c. Walnuts 1 c. West Creek Sugar, granulated 1 T. Roma cayenne pepper, ground 3 T. West Creek butter, unsalted ¼ tsp. salt

Method: 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.

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