Grilled Veal Chops with Caprese SaladWhen I was growing up, I didn't really like Italian food. This was probably because I never had "real" Italian food; the heavy, gloppy, flavorless masses called "Italian Food" in the US are a poor substitute. Italian food is remarkably light, simple, and very flavorful. Ingredients, however, are key.
Sadly, we got back from Bermuda yesterday. After six days of eating fish, I craved red meat. I seasoned a couple of veal chops with olive oil, fresh garlic, salt and pepper and grilled them over charcoal. Veal is very tender and the meat didn't not require a true marinade with vinegar. However (and this is a trick I learned in Italy) I drizzled the chops in a little more olive oil and high quality Balsamic Vinegar before I served them. The tangy sweetness of the vinegar enhanced the meat. I served the chops with a tomato and mozzarella salad. It was a delicious meal!