Veal Chops with Saffron and Tomato Sauce
(Costolette di Vitello con Zafferano e Salsa di Pomodoro)
Ingredients:
4 (1/2-inch-thick) veal chops (rib or loin; 7 ounces each)
3/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1/2 cup dry white wine
2 (10-ounces) containers grape tomatoes
1 teaspoon finely chopped fresh rosemary
1 and 1/2 cups orzo (10 ounces)
Scant 1/4 teaspoon crumbled saffron threads
2 tablespoons unsalted butter
3/4 ounce finely grated Parmigiano-Reggiano cheese
Directions:
Pat chops dry.
Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
Saute chops, turning over once, until golden and just cooked through, 6 to 7 minutes total.
Transfer to a plate.
Add garlic to skillet and cook over moderate heat, stirring, 30 seconds.
Stir in wine, tomatoes, rosemary, and remaining 1/4 teaspoon each of salt and pepper and simmer, gently pressing on tomatoes until they collapse, about 10 minutes.
Cook orzo with saffron in a 3-quart saucepan of boiling salted water until al dente. Drain well in a sieve and return to saucepan, then stir in butter and cheese.
Reheat chops in sauce and serve with orzo. Makes 4 servings.