Try this Veal Marengo with Tagliatelle recipe, or contribute your own.
Suggest a better description1 Pour the flour into a dish. Cut the veal into large cubes and roll them in the flour. Peel and finely chop the shallots and garlic. Wash the tomatoes, remove the seeds, and crush the pulp. 2 Heat 3 spoonfuls of oil in a saucepan and fry the meat. Add the shallots and garlic, pour in the wine, stir and bring to the boil. Lower the heat, add the tomatoes and stir again. Simmer for 50 minutes. 3 Cut off the sandy part of the mushroom stalks, wash and slice them finely. Fry in a pan with the rest of the oil. When they are soft, add them to the other pan and cover. Cook for 30 minutes. 4 Fill a large saucepan with salted water and bring to the boil. Put in the pasta and cook for about 4 minutes. Strain and serve with the veal. Campanile tip: When cooking the tagliatelle, add a spoonful of oil to the water so that the pasta does not stick.
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Serving Size: 1 Serving (559g) | ||
Recipe Makes: 4 servings | ||
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Calories: 230 | ||
Calories from Fat: 155 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 7mg | 0 % | |
Potassium 312.3mg | 8 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15.7g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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