List of Ingredients
- 4 of bone-in veal chops
- 1 LB. of shelled fava beans
- 4 OZ. of fresh ginger
- lemon balm
- 4 of radishes
- white wine
- white vinegar
- extra-virgin olive oil
- salt
- pepper
Method
Trim chops of any remaining connective tissue and fat. Season with salt and pepper and place in an ovenproof dish with 4 Tbsp. oil, lemon balm leaves and a splash of vinegar. Cover with foil and marinate in the refrigerator for 30 minutes.
Blanch fava beans in boiling salted water for 2 minutes and drain; peel the larger ones, if you like. Dress with a drizzle of oil and chopped lemon balm.
Cut radishes into thin slices and place in iced water to crisp up for 10 minutes.
Grate ginger and squeeze to obtain 1 1/2 Tbsp. juice; emulsify with 2 1/2 Tbsp. oil, salt and a splash of vinegar.
Remove veal chops from the marinade and cook on a grill for around 3 minutes per side. Serve with drained fava beans and radishes. Drizzle ginger emulsion over everything and top with lemon balm leaves.