Veal Chops With Saga Blue Butter

Can be prepared in 45 minutes or less.
1/4 cup Saga Blue
1 teaspoon unsalted butter, softened
3/4 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh parsley leaves
1 tablespoon olive oil
two 1-inch-thick rib veal chops (about 1/2 pound each), frenched if desired

In a small bowl mash together the Saga Blue, butter, lemon juice, parsley, salt and pepper to taste until the mixture is smooth. Transfer the mixture to a sheet of wax paper, roll it into a log, and chill it for 15 minutes.

In a skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it sauté the chops, patted dry and seasoned with salt and pepper, for 5 to 6 minutes on each side for barely pink meat, and top each chop with half the Saga Blue butter.

Serves 2.

Gourmet
October 1992

Zucchini Saga Blue Tart

Tart:
1-½ c. all-purpose flour
¼ lb. butter
½ tsp. salt
1 large egg
2 tsp. tarragon, minced
2 tsp. basil leaves, minced

Filling:
¾ lb. zucchini, washed and trimmed, cut into 1/4" thick slices
1 c. all-purpose flour
1 tsp. salt
½ tsp. black pepper, ground
½ c. salad oil
1 c. shredded mozzarella cheese
1 c. shredded Monterey jack cheese
1 tsp. tarragon, minced
2 tsp. basil leaves, minced
5 oz. chilled saga blue cheese, cut into 1/8" thick slices

For the tart:
Work flour and butter into small crumb. Add remaining ingredients and mix until just combined with hands. Rest for 10 minutes.

Lightly grease tart pan. Using a floured rolling pin and board, shape dough into even flat sheet two inches larger than your tart shell. Pick up and press dough into shell. Trim edges. Chill.

For the filling:
Dredge zucchini in flour and sauté in hot oil until golden brown on both sides. Reserve on absorbent paper.

Sprinkle shredded cheeses into tart shell. Cover with even layer of zucchini. Top with fresh herbs. Bake the tart at 400°F for 10 minutes, or until the zucchini is sizzling.

Remove from the oven, top with the slices of saga cheese; return to the oven and bake for five minutes, until the cheese is melted.

Remove; allow the tart to cool for five minutes to allow the tart to set.

Cut into appetizer or hors d'oeuvre portions and serve hot.