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Recipes
| Recipe name | Country | Number of people | | Veal chops in port sauce | Portugal | 4 | | | | Ingredients | | 4 veal chops
salt, pepper
1 tsp. paprika powder
75 gr. butter
4 beef tomatoes
1 tbsp. olive oil
1 dl. white port
½ dl. white wine
2 tbsp. lemon juice
2 tbsp. freshly chopped parsley
4 eggs
4 tbsp. fresh ricotta cheese | | | | Cooking method | Pat the chops dry with kitchen paper and sprinkle them with salt, pepper and paprika powder. Heat the butter and brown the chops in 15 minutes. Remove from the pan and keep warm. Preheat the oven to 150°C. (325 °F). Cut the top off the tomatoes and scoop out the insides. Drip a little olive oil into them and place in the centre of the oven in an ovenproof dish. Add the port, the white wine and the lemon juice to the pan and simmer to reduce the sauce slightly. Fill the tomatoes with an egg and a tablespoon of ricotta just before they are ready. Bake the tomatoes in the oven until the cheese has melted. Serve the chops with the sauce and the stuffed tomatoes and sprinkle the dish with parsley.
Tips:
* Use veal T-bones instead of the chops.
* Instead of stuffed tomatoes, serve with a mixture of green beans, tomato cubes, red onions and one or two finely chopped anchovy fillets.
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