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1
For the Lentils: Heat oil in a medium saucepan over medium heat.
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2
Add the bacon and cook until golden brown.
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3
Remove the bacon with a slotted spoon and set aside.
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4
Cook the onion and carrot in the rendered fat until the onion softens.
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5
Add the garlic and cook for 1 minute.
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6
Add 3 cups of the water and wine and bring to a boil.
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7
Stir in the lentils, bay leaf and thyme and season with salt and pepper, to taste.
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8
Cover the pan partially and cook over medium-low heat, stirring occasionally until the lentils are tender, about 30 minutes.
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9
Add additional water is needed.
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10
Discard bay leaf and stir in the reserved bacon and parsley.
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11
For the Broccoli Rabe with Garlic and Pecorino Romano Cheese: Cook broccoli rabe in large pot of boiling salted water for 3 minutes.
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12
Drain and shock in ice water.
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13
Drain again and pat dry.
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14
Heat olive oil in a medium large skillet over medium heat.
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15
Add garlic and cook for 1 minute.
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16
Add broccoli rabe and saute until heated through, season with salt and pepper to taste.
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17
Remove from heat and sprinkle 4 tablespoons of the cheese over and toss to combine.
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18
Transfer to a platter and sprinkle with the remaining 2 tablespoons of cheese.
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19
For the Veal: Brush veal chops on 1 side with 2 tablespoons of the olive oil.
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20
Season with salt and dredge in the peppercorn mixture.
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21
Heat the remaining tablespoon of oil in a large saute pan over medium-high heat.
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22
Sear the veal peppercorn side down until golden brown, about 4 to 5 minutes.
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23
Reduce heat to medium turn the chops over and continue cooking 4 to 5 minutes for medium-rare doneness.
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24
Remove veal from pan.
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25
Increase heat to high, add shallots and cook until soft.
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26
Add wine and reduce until dry.
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27
Add stock and cook until reduced by half.
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28
Swirl in the butter and rosemary and season with salt and pepper to taste.
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29
Place veal over lentils and spoon sauce over.
