In the latest episode of Simply Ming, Ming Tsai invites chef Charles Draghi to share his Piemontese-inpspired veal recipe.


  • 2, 10 oz. veal chops (cut 1 inch thick)

  • Juice and zest of 2 lemons

  • 2 TBS wild flower honey

  • 2 TBS tahini (sesame paste)

  • 4 oz. wild mushrooms

  • 4 branches of fresh sage

  • 1 cup heavy cream

  • ¼ cup oil (3/4 olive oil, mixed with ¼ toasted sesame oil)

  • Sesame seeds for garnish

  • Sea salt and freshly ground white pepper


  • For the butter;:

  • 1.

    In a mixing bowl, whip the heavy cream with a sprinkling of chopped lemon zest, 2 sage leaves, torn into fine pieces, a teaspoon of the oil, and a light dusting of the salt and white pepper, until it forms curds and the water breaks away from those curds. Place the butter in a fine strainer over a bowl to collect the water.

  • To marinate::

  • 1.

    Place the veal chops on a dish, and season lightly with a drizzle of the oil, some lemon zest and juice, 2 torn sage leaves, and a little sea salt and white pepper. Let them sit on the counter, while making the sauce.

  • For the sauce;:

  • 1.

    In a bowl, whisk together the tahini with 3 TBS of lemon juice, 2TBS of water (or chicken broth, if preferred), 3 finely torn sage leaves, the honey, 2 tsp. of the oil, and 1 tsp. of white pepper, and ½ tsp. of sea salt.

  • Cooking;:

  • 1.

    Coat the veal chops with a little more oil, then place them into a hot, dry, sautee pan, and sear them over a medium heat until lightly browned on one side.

  • 2.

    Turn the chops over, and add the mushrooms along with a TBS of the butter, and some sage leaves. Cook until the mushrooms are half way done.

  • 3.

    Add the water from the butter to the pan along with a drizzle of lemon juice, and cook until the water is evaporated and the mushrooms and veal have a glaze coating them.

  • 4.

    Let the veal chops rest in the pan with the mushrooms for 7-10 minutes, then serve on two plates with a chop and some mushrooms on each. Plate with a scoop of butter on each chop, and the tahini sauce around the chops.

  • 5.

    Garnish with the remaining sage leaves, lemon zest and sesame seeds.

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