Marinated veal chops with rosemary and garlic with

Serves 2

Big juicy veal chops are one of the most luxurious entrees. Don’t overcook them.

Ingredients
2 veal chops, each about 12 oz (375 g) and about 1 1/2 inches (4 cm) thick, well trimmed
3 tablespoons (45 ml) extra virgin olive oil
1 clove garlic, minced
1 tablespoon (15 ml) chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 teaspoon (5 ml) kosher salt

Directions
Place veal chops in a shallow dish.
Combine olive oil with garlic, rosemary and pepper.
Rub into veal.
Marinate a few hours in the refrigerator.

Heat a cast-iron grill pan on high.
Season veal generously with salt.
Brown veal chops, 2 minutes per side, and then transfer to a preheated 400F (200C) oven for 10 minutes or until a meat thermometer reaches 145F (65C)

Capellini with Gorgonzola, Lemon and Rosemary
Serves: 4
Total: 1 hr 15 mins

Ingredients
1 pound capellini pasta 1 large clove garlic, minced
3 tablespoons lemon juice and zest of one lemon 2 tablespoons chopped fresh rosemary
3/4 cup crumbled gorgonzola cheese 2 tablespoons unsalted butter
1 teaspoon kosher salt 1/2 teaspoon black pepper

directions
Meanwhile, in a large heat-proof bowl, combine the remaining ingredients
When the pasta is ready, reserve 1/2 cup of the pasta water before straining
Add the strained pasta to the bowl and toss
Add the reserved pasta water if more moisture is desired.

Serve with brussel sprouts