The area around Ancona, capital of Le Marche, is known for its corbezzolo honey, which has a slightly bitter finish that makes it wonderful in savory dishes like this veal. Plus:  More Delicious Italian Dishes 

Fabio Trabocchi
October 2004

Gallery

© Frances Janisch

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a very large skillet, heat the olive oil. Add the anchovies and cook over moderately low heat, mashing the anchovies until pureed, about 3 minutes. Increase the heat to high.

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  • Season the veal chops with salt and pepper. Add them to the skillet and cook until browned, about 3 minutes per side. Transfer the chops to a platter.

  • Add the wine, sage, cloves and bay leaves to the skillet and cook over moderately high heat until the wine is reduced to 2 tablespoons, about 5 minutes. Add the stock and bring to a boil. Add the veal chops and their juices, cover and simmer over low heat until the chops are barely pink in the center, about 3 minutes per side. Return the chops to the platter and cover loosely with foil.

  • Add the grapes and honey to the skillet, cover and cook over moderate heat until the grapes are tender, about 4 minutes. Scatter the grapes over the chops. Boil the pan juices over high heat until reduced to 1 cup, about 5 minutes. Discard the cloves and bay leaves. Pour the sauce over the chops and serve.

Suggested Pairing

The veal's pungent sauce suggests a juicy red with smooth tannins, like a medium-bodied Rosso Conero from Le Marche.