Nothing pleases a Tuscan more than the bella figura (good form) achieved by serving a good meal, in this case, tender veal chops topped with a light, lemony caper butter compound. Yields six servings.
Six 8-10 ounce veal chops
Salt, pepper to taste
Season veal cops with salt and pepper. Place chops on grill and cook to desired temperature.
Creamy Piccata Sauce
1/4 cup shallots, minced
1-1/2 teaspoons garlic, minced
1-1/2 cups white wine
1/2 cup fresh-squeezed lemon juice
1 pound butter
1 cup capers, rinsed
1 teaspoon Italian parsley, chopped
salt, pepper to taste
Saute shallots and garlic in olive oil until translucent. Deglaze with the white wine, reduce by half, add lemon juice. Remove from heat and mix in the butter, salt, pepper, parsley and capers.
18 fingerling potatoes
2 pounds pea vines/shoots
Blanch 18 fingerling potatoes until they can be easily pierced with a knife. Remove potatoes from heat and (shock) cool in ice water. Dry off potatoes and split each in half lengthwise. Season with salt, pepper and olive oil. Grill each half, flat side down; flip potato over and grill other side. Saute pea vines/shoots in olive oil.
Place grilled potatoes on plate, flat side up. Place sauted pea vines on top of potatoes. Top with grilled veal chop then drizzle with creamy piccata sauce. For color, sprinkle plate with paprika oil and chopped parsley.