- 1 whole head of young garlic, trimmed and cloves separated, plus 2 extra cloves, peeled and thinly sliced (see Note)
- 10 medium shallots (14 ounces), 2 peeled and thinly sliced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 3 ears of corn, shucked
- 2 tablespoons chopped marjoram
- 1 tablespoon white wine vinegar
- 1/2 pound fava beans, shelled
- 2 tablespoons vegetable oil
- Four 14-ounce veal rib chops, 1 1/2 inches thick
- 1 cup orzo
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmesan cheese
How to make this recipe
Preheat the oven to 350°. Put the whole garlic cloves and whole, unpeeled shallots on a rimmed baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Bake the garlic for 15 minutes, or until softened; transfer to a plate. Bake the shallots for 30 minutes, until softened. Let the garlic and shallots cool, then peel the shallots. Turn the oven temperature up to 425°.
Preheat a grill pan and lightly oil it. Put the corn on the grill, cover loosely with foil and cook over moderately high heat, turning occasionally, until lightly charred and crisp-tender, about 20 minutes. Let cool slightly, then cut the kernels from the cobs.
In a saucepan, heat 1 tablespoon of the olive oil. Add the sliced garlic and shallots and cook over moderate heat until softened, 4 minutes. Scrape the shallots and garlic into a blender. Add the marjoram and vinegar and puree. With the machine on, add 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper.
In a small saucepan of boiling water, cook the fava beans until just tender, about 2 minutes. Drain and peel. In a large skillet, heat 1 tablespoon of the vegetable oil until shimmering. Season the veal chops with salt and pepper. Add 2 of the chops to the skillet and cook over moderately high heat until browned, about 3 minutes per side. Transfer the chops to a rimmed baking sheet and repeat with the remaining 2 chops and remaining 1 tablespoon of vegetable oil. Bake the chops for about 15 minutes, until just pink in the center.
Meanwhile, in a medium saucepan of boiling salted water, cook the orzo until al dente. Drain, reserving 1/4 cup of the cooking water. Return the saucepan to the stove. Add the butter and the charred corn and cook over moderately high heat until heated through. Stir in the orzo and the reserved cooking water, then stir in the Parmesan. Season with salt and pepper.
In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the shallots, garlic cloves and fava beans and season with salt and pepper. Cook over moderately high heat until warmed through, about 1 minute.
Spoon the orzo onto plates and top with the veal chops. Spoon the shallots, garlic and favas alongside. Spoon the vinaigrette around the veal and serve.
The vinaigrette can be refrigerated overnight.
If you can't find young garlic, regular garlic is a fine substitute; bake for 30 minutes in Step 1.
More American winemakers are producing high-quality dry rosés. Those from Santa Barbara and the Santa Cruz Mountains are great picks for a dish such as these chops, where the vinaigrette defines the flavor as much as the meat.