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Issue Date: Summer 2006

Prosciutto & Fontina-Stuffed Veal Chops

“These veal chops have a wonderful flavor and are easy to prepare on the grill.”

6 long bone veal chops, approximately 1-1/2 inch thick

1/4 pound thinly sliced prosciutto, chopped

1/4 pound fontina cheese, shredded

12 sun-dried tomato halves packed in oil, chopped

18 sage leaves; 12 chopped for the filling, 6 chopped for the marinade

1/4 cup extra-virgin olive oil

3 cloves garlic, chopped

1/4 teaspoon ground pepper

salt, to taste

1.  Cut a slit in the side of each veal chop to form a pocket. Place veal chops in a sealable plastic bag with olive oil, 6 chopped sage leaves, garlic and ground pepper.

2.  Marinate overnight or for at least 2 hours.

3.  Combine prosciutto, fontina, sun-dried tomatoes and remaining sage leaves. Stuff each veal chop with 1/6 of the filling. Season the chops with salt.

4.  Grill over very hot coals for 5-7 minutes per side.

Wine Pairing:“The 2001 Scavino Barolo is a big, dynamic wine that pairs perfectly with grilled meat dishes.”

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