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Veal chop stuffed with pasta shells

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	time consuming / high
Number of people:	12
Ingredients:	For the filling: 150 g green olives, coarsely chopped 90 g butter 12 fine anchovy fillets 750 g of sliced onions 3 tsp finely chopped sage 3 tsp thyme leaves plucked 3 tsp chopped rosemary Chilli spice, pepper, salt For the chops: 12 veal chops with bone 3 sprigs thyme 300ml veal stock 150 ml red port wine 3 sprigs of rosemary 150ml red wine 60g butter cold Pepper salt a little butter to wrap pork caul For the pasta shells: 750 g pasta shells 3 tablespoons chopped parsley 9 EL truffle oil 60 g butter 450ml chicken stock 90 g whipped cream Pepper salt

Preparation:

Begin by preparing the filling. Heat up some butter in a pan and cook the onions until they are caramelised. Add the herbs, olives and anchovies, season with salt and pepper and add the chilli powder.

Chops:

Take the veal chops and cut pockets into them. In each put one tablespoon of the filling. Then close the cut again. Season the chops with salt and pepper on both sides and wrap them in a dry pork net.

As soon as you have wrapped up the chops, put them into a pan with hot butter and fry them on both sides until they are brown. Add some rosemary and thyme sprigs for good taste. Preheat the oven to 150 ° C and cook for about 15 minutes.

Then take the chops out of the pan but cover them with foil.

To the gravy from the chops add red and port wine, then bring it to the boil. To replenish, use veal stock and let it boil once again. Then pour it all through a sieve. Add the butter, season with salt and pepper and warm up again.

Pasta:

Cook the pasta according to the instructions on the package. Then remove the water and add the chicken stock, butter and truffle oil and let it boil down a bit.

Put the pasta in this sauce and season with salt and pepper. Next blend in the whipped cream with the chopped parsley.

When serving, put the pasta on the plate first and drape it with the chops. Put a little sauce on top and garnish with thyme.