Try this Veal with Pancetta recipe, or contribute your own.
Suggest a better description1. Unravel the pancetta and wrap it around the cleaned rib eye. Secure it by tying it end to end with string and loop around widthwise at three equidistant intervals. 2. Season with white pepper only (as pancetta is already heavily salted.) Brown on one side and turn over. 3. Place in a pre-heated 425F oven and cook 12 to 15 min. Remove from heat and let rest for 3 to 4 min. 4. De-glaze the pan with vodka and reduce by half. 5. Add the heavy cream and reduce until thick. 6. Add the demiglace and stir. Season with salt and pepper to taste. 7. Cut the string from the veal and slice into 12 equal pieces. Place the sauce on the dinner plates and place the meat on top. Accompany with vegetables of your choice. DONATELLO 501 POST ST.;SAN FRANCISCO WINE:RADDA IN CHIANTI 1980 From the
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 270 | ||
Calories from Fat: 198 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 13.7g | 69 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 81.5mg | 25 % | |
Sodium 22.9mg | 1 % | |
Potassium 44.9mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 1.2g | 2 % | |
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: 270
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