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Suggest a better description1. Sear medallions in 1 tbs. butter for one minute on each side. Set aside. 2. Melt remaining butter in pan. Add prosciutto and both kinds of mushrooms. Saute 7 minutes. Add veal and Marsala and saute 5 minutes, turning once. Add salt and pepper to taste. Add Brown Sauce, truffle, and extra butter if needed to thicken sauce. Bring to a simmer. 3. To serve, remove veal to serving dish, pour on sauce, and garnish with parsley. Directions for Brown Sauce: 1. Melt butter in pan and stir in flour. Cook 8 to 10 minutes, stirring constantly until brown. 2. In another pan, warm broth and half the browned butter, still whisking. Add bay leaf, thyme, and tomato puree. Add salt and pepper to taste. Bring mixture to boil and reduce to simmer, skimming occasionally. Cook for 2-1/2 to 3 hours, or until mixture coats the back of a spoon. 3. Strain through a fine sieve. LELLO EAST 54TH STREET, MANHATTAN CARMIGNANO TENUTA DI CAPEZZANO From the
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 737 | ||
Calories from Fat: 235 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.1g | 35 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 68.6mg | 21 % | |
Sodium 261.5mg | 9 % | |
Potassium 301.8mg | 8 % | |
Total Carbohydrate 124.9g | 37 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 123.9g | ||
Protein 2.8g | 4 % | |
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: 737
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