Try this Veal Tapanade recipe, or contribute your own.
Suggest a better descriptionDredge veal with flour. Heat oil until very hot in large heavy deep pan. Add garlic but dont brown. Brown meat quickly on both sides. Add salt and pepper, vermouth, let cook until vermouth evaporates (30 seconds). Add Tapanade and chicken stock. SIMMER one hour covered. After one hour add more chicken stock if reduced, cover, continue to simmer for additional 1/2 hour, then add heavy cream, continue to simmer for 1 minute. Garnish, serve at once over Orzo. Mince garlic in food processor, add tomatoes and herbs, gradually add oil. In a medium bowl combine eggs, the cook Orzo, 1/2 cup tomato sauce and cheese. Spread mixture over bottom and up sides of a greased 9 inch pie plate to form a shell. Bake in 350 degree oven until set. Fill with Veal Tapanade. Posted to FOODWINE Digest 12 Sep 96 From: Joe Ames
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Serving Size: 1 Serving (1311g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1062 | ||
Calories from Fat: 822 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.4g | 122 % | |
Saturated Fat 27g | 135 % | |
Monounsaturated Fat 50.8g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 468.3mg | 144 % | |
Sodium 2328.9mg | 80 % | |
Potassium 2475.9mg | 65 % | |
Total Carbohydrate 42.7g | 13 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 34g | ||
Protein 28.4g | 41 % | |
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: 1062
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