Italian Influences

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!