Dish from Croatian peninsula Istria. Tingul is a meal which Croats eat after great feasts where roasted lamb or veal is served. This is our way of using leftovers.
Put onion, carrots and celery on prepared meat fat and sauté until it become soft, add garlic and bacon. Than add the meat with rosemary and wild thyme, plumes and bay leaf. Cook shortly, about 10 min, than add wine (add blueberry jam only if you don't have plums). Cook for 5 min more. Serve with home-made potato gnocchi. You can also use any kind of game, turkey, duck, or goose.
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Serving Size: 1 Serving (388g) | ||
Recipe Makes: 4 | ||
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Calories: 788 | ||
Calories from Fat: 552 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.3g | 82 % | |
Saturated Fat 30.1g | 151 % | |
Monounsaturated Fat 22.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 529.6mg | 163 % | |
Sodium 229.6mg | 8 % | |
Potassium 943.1mg | 25 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 8.1g | ||
Protein 38.7g | 55 % | |
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: 788
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