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1
Preheat the oven to 350.
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2
Put the whole garlic cloves and whole, unpeeled shallots on a rimmed baking sheet.
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3
Drizzle lightly with olive oil and season with salt and pepper.
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4
Bake the garlic for 15 minutes, or until softened; transfer to a plate.
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5
Bake the shallots for 30 minutes, until softened.
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6
Let the garlic and shallots cool, then peel the shallots.
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7
Turn the oven temperature up to 425.
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8
Preheat a grill pan and lightly oil it.
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9
Put the corn on the grill, cover loosely with foil and cook over moderately high heat, turning occasionally, until lightly charred and crisp-tender, about 20 minutes.
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10
Let cool slightly, then cut the kernels from the cobs.
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11
In a saucepan, heat 1 tablespoon of the olive oil.
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12
Add the sliced garlic and shallots and cook over moderate heat until softened, 4 minutes.
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13
Scrape the shallots and garlic into a blender.
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14
Add the marjoram and vinegar and puree.
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15
With the machine on, add 1/4 cup of the olive oil.
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16
Season the vinaigrette with salt and pepper.
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17
In a small saucepan of boiling water, cook the fava beans until just tender, about 2 minutes.
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18
Drain and peel.
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19
In a large skillet, heat 1 tablespoon of the vegetable oil until shimmering.
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20
Season the veal chops with salt and pepper.
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21
Add 2 of the chops to the skillet and cook over moderately high heat until browned, about 3 minutes per side.
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22
Transfer the chops to a rimmed baking sheet and repeat with the remaining 2 chops and remaining 1 tablespoon of vegetable oil.
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23
Bake the chops for about 15 minutes, until just pink in the center.
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24
Meanwhile, in a medium saucepan of boiling salted water, cook the orzo until al dente.
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25
Drain, reserving 1/4 cup of the cooking water.
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26
Return the saucepan to the stove.
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27
Add the butter and the charred corn and cook over moderately high heat until heated through.
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28
Stir in the orzo and the reserved cooking water, then stir in the Parmesan.
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29
Season with salt and pepper.
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30
In a small skillet, heat the remaining 1 tablespoon of olive oil.
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31
Add the shallots, garlic cloves and fava beans and season with salt and pepper.
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32
Cook over moderately high heat until warmed through, about 1 minute.
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33
Spoon the orzo onto plates and top with the veal chops.
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34
Spoon the shallots, garlic and favas alongside.
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35
Spoon the vinaigrette around the veal and serve.
