Early summer means cherry season. Sun-ripe, juicy, sweet drupes waiting to be transformed into delicious dishes. This cholesterol reducing superfood is so versatile – it can be used in sweet and savory cooking alike. I turned the cherries into a tasty chutney, which I paired with wonderfully tender veal chops. What a feast!
Cherry chutney: Sauté pitted cherries, finely chopped white onion and garlic seasoned with white aceto balsamico, salt, black pepper, cinnamon, cardamom and ginger. Add water, if necessary.
Veal chops: Fry the veal chops in butter and olive oil seasoned with garlic and chili in a medium hot pan for a couple of minutes each side. Season the meat with salt and black pepper. Remove the meat from the bone.
Assembly: Serve the chutney on top of the veal. Decorate with roses, mallow, oregano flowers and wood-sorrel.
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