Grilled Stuffed Veal Chops with Barbecued Rapine

You’ll need:

2 veal chops
1 tablespoon olive oil
¼ cup chopped shallots
2 garlic cloves, chopped
1 medium tomato, seeded and chopped
1/3 cup grated fresh mozzarella
3 tablespoons grated parmigiano-reggiano
2 thin slices prosciutto, chopped
1 tablespoon chopped fresh basil
Salt & Pepper

Sauté the shallots and garlic in olive oil till soft, then add the seeded, chopped tomato. Add salt and some fresh ground pepper, but be cautious with the salt because the prosciutto and the parmigiano, which you’ll add later, are salty in their own right.

Simmer for 15 minutes. Remove from heat and allow to cool, then add fresh mozzarella and parmigiano, prosciutto and basil.

Make a slit, a pocket in the eye of the chop, opposite the bone. Stuff with the tomato mixture. Close the slot with toothpicks. Rub with olive oil, salt and pepper and set aside for long enough to ensure that the chops are at room temperature before you put them on the grill – an important condition for any barbecued meat.

Grill the chops for ten minutes per side and make sure you take the toothpicks out before you eat!

The first time we tested this dish, we ate it with barbecued rapine and a farfalline side dish. The richness of the veal, the sharpness of the rappini and the delicacy of the farfalline complemented each other perfectly. The dish exceeded all expectations.

The Barbecued Rapine

You’ll find rapine – the Italian word – also labeled as rappini in some stores.

Trim the stalks. Drizzle with olive oil and salt and pepper and throw on the hot grill for a few minutes.


I chose a 2008 Laetitia Syrah from the Arroyo Grande Valley, a beautiful area and a vineyard which is well known for its marvelous sparklers and Pinot Noires. I love a big, deep taste in my Syrahs and, for me, this particular selection is just a little on the light side. However, that is not to denigrate it in any way. With its light acidity and its elegant smoky tones, it was a great choice for the quite varied and rich flavors of this dish. A side note: the rapine is quite bitter and I think it would be impossible to match a wine to its particular taste.