Veal Chop Ripieno with Porcini Mushrooms
by Raul Dominguez
of Epiphany

Ingredients:
4 – 10 ounce veal chops (butterflied and pounded thin)
Ingredients
for Filling:
1 bag of
baby spinach
6 ounces of
porcini mushrooms (chopped)
4 very thin slices
of Galloni
Prosciutto di Parma
(6” – 8” long)
8 ounces of fontina cheese (cut into 4
2 ounce chunks)
salt and pepper t.t.
Ingredients
for Sauce:
1/4 cup of
demi glace
1/4 cup of
chicken stock
1/4 cup of cognac
4 ounces of
heavy cream
Less than one ounce of pignoli nuts
Preparation for Stuffing:
Sauté baby spinach with garlic and olive oil
Then add porcini mushrooms
Sauté for 3 – 4 minutes
Put aside until room temperature
Preparation for Veal Chop:
Lay veal chops flat
Place one slice of Prosciutto di Parma on each chop
Then add the baby spinach – porcini mixture (now room
temperature) over that
Place the cubes of fontina cheese (one per chop)
Fold the veal chop over to cover the filling
Lightly pound the ends to seal the veal chop
Place the veal chops in a very hot pan with olive oil for one minute on each side
Preparation for the Sauce:
Discard the oil from the sauté pan
Add cognac, flambé and reduce the cognac
Add demi glace and chicken stock
Add pignoli nuts and very little salt and pepper
Add the heavy cream
Place the veal chops in the sauté pan with the sauce
Then into the oven.
Cook at 350 degrees for 8 – 10 minutes

Angela Condello’s restaurant, Epiphany, is eponymous with her inspiration. Her father Vincent, who owns a large gourmet market, cultivated in her from her youth a deep appreciation for fine food and wine. Condello always enjoyed other eateries while secretly meditating on how she could improve them, as most people do. Unlike most, she rose to the challenge and opened her own space, calling this decision, and thus the restaurant, her Epiphany. Condello strives to create a perfect balance, boasting not only the typical Italian menu but a selection of fiercely independent dishes and a wine list worthy of her expertise, featuring a vast array of Italian varietals. The care and diversity apparent throughout are representative of Condello’s own personality and passions while leaving room
for constant evolution unto the perfection she strives for.

Raul Dominguez brings an eclectic mix of cultures to his position as Executive Chef at Glen Cove eatery Epiphany. Upon finishing culinary school in his native Ecuador, Dominguez began anew in America, willing to start at the very bottom in pursuit of a better life. He worked under the top French and Italian chefs in Manhattan, whom he calls his greatest influences. Italian cuisine, in fact, has become his expertise (he is never without shallots or Parmesan cheese) and serves him well in his hard-earned position. At Epiphany, Dominguez infuses the primarily Italian menu with hints of the French of his training and the South American tastes of his youth to create a mix of traditional dishes and exotic fare.

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