GRILLED VEAL CHOPS WITH ROSEMARY (BRACIOLE DI VITELLO AL ROSMARINO)

Romagna is famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. Try this with a local dry red wine such as Sangiovese di Romagna or Gutturnio.

5 tablespoons extra-virgin olive oil
1/4 cup dry red wine
1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 large garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 8-ounce veal rib chops (3/4 to 1 inch thick)

Fresh rosemary sprigs

Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13x9x2-inch glass baking dish. Add veal chops to dish and turn to coat with marinade. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning veal occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove veal from marinade, shaking off excess. Season veal with salt and pepper. Lightly oil grill. Grill or broil veal to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with rosemary sprigs and serve.

Makes 8 Servings