Veal Chops in Tomato Broth

Ingredients

• 12 poached veal chops (approx. 1.5 kg)
• 2 onions
• sea salt (fine)
• black pepper, freshly ground
• 3 tbsp clarified butter
• 2 Garlic cloves
• 0.5 Red chili pepper
• 1 tbsp ketchup
• 800 g canned pizza tomatoes
• 3 sprigs thyme
• 1 sprig rosemary
• basil for garnish
• chili peppers for garnish
• 500 g wide noodles

Instructions

1. 1.

   Rinse the meat and pat dry. Peel and finely chop the onions and garlic. Salt and pepper the veal chops all over. Wash the chili, halve it lengthwise and deseed. Heat the clarified butter in a large pot and sear the veal chops on all sides until browned. Remove the meat and sauté the onion-garlic mixture in the fat. Add the chili and herbs and cook briefly. Stir in the canned tomatoes, add 400 ml water, return the veal chops, bring to a boil, cover and transfer to a preheated oven at 120°C for 2 hours 30 minutes. About 20 minutes before serving, cook the noodles in plenty of boiling salted water according to package instructions. Take the pot from the oven, place the veal chops on an oven‑proof tray covered with foil to finish cooking. Strain the sauce through a sieve and season with ketchup.

2. 2.

   Arrange the noodles with sauce on plates, distribute the veal chops over them, garnish with basil and chili, and serve.