The inspiration for this recipe came from two sources. First, my brother told me about a great veal chop covered in mozzarella and a mushroom sauce that he recently had which blew him away. Sounded like a nice combo. As for the inclusion of burrata, I had heard that Joe Beef serves up a mushroom / burrata kind of crostini thing which is apparently great. I figured if it’s good on bread it must be good on grilled veal. For this style of dish I felt that I had to go with a grilled veal chop rather than a pan roasted one. I’m not sure exactly why, something about the rusticity of grilling, I think.
Mushroom Ragu (for 2 veal chops) (Credit for the ragu recipe goes here)
- 4 cups chopped mushrooms of your choice (I used Hen of the Woods, Crimini and Chanterelle)
- 3 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 cup demi glace
- fresh ground black pepper
- 1 tsp fresh thyme
- 1 tbsp balsamic vinegar
- 2 tbsp Port
For the Veal Chops
- Olive oil
- Salt and pepper
For the Ragu
- Melt butter in non stick skillet over medium high heat. Add garlic, shallots and mushrooms and sauté until mushrooms begin releasing their juices, about 3 to 5 minutes.
- Add balsamic vinegar and demi-glace and bring to a boil. Reduce until sauce thickens and little liquid remains.
- Add the port and saute for another minute.
- Season with black pepper (I didn’t add any extra salt). Done.
For the Veal Chop (we had 16oz veal chops)
- Rub both sides of the veal chop with a bit of olive oil and season liberally with salt and black pepper.
- Let the seasoned veal chop come to room temperature for at least an hour.
- Heat your BBQ on high.
- Place the veal chop on the very hot BBQ, lower the heat to medium-low and close the lid. After about 3 minutes, flip the veal chop. Let it grill for another 8 minutes and then flip again and grill for another 4 minutes.
Tip: I did all of the grilling with the lid down to allow for more uniform cooking. These were 160z veal chops, so they took 15 minutes total grilling time to get to medium. Smaller chops will take less time.
- Remove the veal chop from the BBQ, and let it rest for about 5-7 minutes.
- Spoon some of the creamy interior of the burrata over the veal chop, top with the mushroom ragu and serve.
Suggested wine pairing: A fruity Barbera d’Alba or Barbera d’Asti. Why? I read that they are good with mild cheeses (such as burrata) and generally very food friendly. We had Ca’ di Pian Riserva La Spinetta, Barbera d’asti. Big bold berry flavour that hit the spot.
The grilled veal chop came out as I had hoped, with a nice char on the exterior and a moist medium, slightly pink interior. As for the topping, the mushroom ragu made a nice sauce, but next time I would use something lighter tasting than the demi-glace that I used so that the mushrooms stand out more. I think the burrata actually got a bit lost in the flavour of the ragu, but I still liked the creamy texture that it added and the visual effect. Minor nits aside, the combination of the veal, mushrooms and burrata worked well together to produce a very flavourful dish. Word of warning – as you can probably guess, this isn’t exactly a light meal, so don’t plan too much else around it (i.e. you may not want to eat the other half of the burrata with tomatoes and bread as an appetizer, which is what we did).