1.Season the calfsfeet, put in the flour and coat on both sides real good. 2.Heat the butter and fry calfs feet brown on both sides. 3.Add the onion and one garlic clove and saute a minute. 4.Add the tomato paste and the wines and simmer to reduce some. 5.Add the tomatoes;fill up with broth and cover and simmer for 1 1/2 hours. 6.Add the grated lemon peel,caraway seeds,parsley and the rest of the garlic after 1 hour cooking time. 7. Serve with the saffron Risotto By Peter P. Riesterer,Tessiner Kueche,Geschichten und Rezepte, 1993 Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (108g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 207 (74%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61mg||19 %|
|Sodium 164.4mg||6 %|
|Potassium 25.9mg||1 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 19.1g|
|Protein 0.3g||0 %|
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: 278
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!