Grilled Veal Chop, Truffle Butter and Parmesan White Beans
mild veal, buttery beans, earthy truffle
TIME TO EXECUTE
½ cup Cannellini beans (soaked in water overnight with garlic, rosemary, salt, parmesan skins)
1 Qt. chicken stock
1 ea. veal chop 12-14 oz. bone in
1 Tbsp. rosemary
1 Tbsp. sage
1 Tbsp. shallot
1 Tbsp. chives
1 Tbsp. parsley (chopped)
1 black truffle
tsp. white truffle oil
2 Tbsp. parmesan cheese
1 cup butter (unsalted, room temp)
For the Beans: take the soaked beans & drain the water. Add the beans to a pot and cover with chicken stock. Cook on low heat until the beans are tender. When ready to serve, toss the beans & some of that liquid with a drizzle of olive oil, some parmesan cheese and some fresh chopped parsley. Toss like you would a risotto until the sauce is tight enough to hold itself when plating.
For the Veal Chop: season with chopped sage, rosemary, salt & pepper. Grill to desired temperature and let it rest.
For the Truffle Butter: in a small mixer with a paddle attachment, add the room temp butter, chopped shallots, parsley, chive, chopped black truffle, a drizzle of white truffle oil, salt & pepper. Mix on low. Add to a sheet of parchment paper and roll into a log. Refrigerate until hardened.
To plate: place a grilled veal chop on a bed of the parmesan beans. Top with truffle butter and some fresh herbs garnish.