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Valdostana lamb chops

by Ada Parisi
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Costolette alla valdostana, con sedano e crema di rape Costolette alla valdostana, con sedano e crema di rape

Today I present to you one of my rare meat dishes: veal ribs at the Aosta Valley, or delicious veal ribs with bone, breaded and fried in Milan. And then covered with raw ham, Fontina Dop and spend a moment in the oven until the cheese melts. And since my meat dishes are rare, When I make something I try to do it with a bang ' Carnivore '. In fact, today's recipe, traditional Aosta Valley, it's definitely not dietary. But the ribs at the Aosta Valley are good, indeed very good!

I accompanied them with a white turnip puree and a fresh celery salad. Both the side dishes are tasty but very light, which does not make up for the caloric l'orgia rib. But, Since every now and then you can err (on the contrary, it must, How else you would repent and return virtuosi), I recommend you do it big and, If you love rich meat dishes, try these ribs. On the other hand, the Aosta Valley is not exactly a diet food, but I go crazy for the fontina Dop.

If you like cutlets, take a look at the amazing CUTLETS WITH BÉCHAMEL (a family recipe). If you love fish, here are for you the SWORDFISH CUTLETS and if you prefer vegetables the EGGPLANT CUTLETS, even in VIDEO RECIPE. Three really delicious Sicilian recipes.

 

Costolette alla valdostana, con sedano e crema di rape Costolette alla valdostana, con sedano e crema di rape

RIBS IN THE AOSTA VALLEY

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR RIBS:
4 veal chops, with the bone and well beaten
4 slices of fontina Dop
4 slices of prosciutto di Parma Pdo
salt to taste
1 large egg for the Breading
enough flour for the Breading
bread crumbs for Breading
clarified butter or peanut oil for frying, to taste
FOR TURNIP PUREE:
400 grams of white turnips
skimmed or whole as required
salt to taste

FOR CELERY SALAD:
4 stalks of celery
lemon juice just enough
extra virgin olive oil as required
salt and pepper

Procedure

For the ribs in The Aosta Valley: put the flour on a plate, Another breadcrumbs lightly salted and a third plate with salt and eggs beaten. Coat the chops first in flour, then in the egg and finally in the grated bread (How do a normal Wiener schnitzel).

FRY in a pan with extra virgin olive oil or clarified butter, as she would tradition. When they are cooked, and therefore well golden and crispy on each side, put the ribs on a baking tray. Then, arrange on each chop prosciutto and fontina, then strain them 5 minutes in the oven until the cheese won't become fudge.

For the mashed white turnip, Peel the turnips, wash and slice them. Put them in a pan and cover with whole milk, then cook over low heat until the turnips will not hold. Season with salt and drain the turnips from milk. Mix turnips until the mixture is smooth and gradually add butter, stirring until it has melted and blended to rape. Season with salt and pepper and keep warm.

For celery salad, clean the celery stalks from filamentous parts, wash them and cut them into thick slices about half a centimetre. Season with olive oil, a few drops of lemon juice, salt and pepper.

Serve freshly baked ribs with turnip puree and crispy celery salad. Bon appétit!

MATCHING: The cooperative La Crotta di Vegneron, in Valle d'Aosta, produces a white wine of great structure that suits our in this match with one of the most typical dishes of this exceptional region. The wine is called NUS Malvoisie Cuvée particulière, born in the small village of Nus from vineyards over 450 meters altitude: It is vinified in steel, with a very long fermentation, that lasts up to 30 days, in a non-oxygenated at controlled temperature (14 degrees). For a year it is aged in wood and for another eight months in bottle. The nose has complex notes of fruit, honey, spices and vanilla; the palate is soft, harmonious, intense, with a balanced acidity, which counteracts the actuousness of fontina and the cooking of meat in butter. Enjoy it in 12 degree weather.

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