Try this Cima Alla Genovese I (Stuffing) recipe, or contribute your own.
Suggest a better description** Cut vegetables into 1/4" x 3" julienne strips For Stuffing: ============= Heat the olive oil in a large skillet over high heat. Add the vegetables and salt and pepper. Saute, stirring occasionally, until the vegetables are just softened. (About 5 minutes) In a mixing bowl, beat the eggs with salt and pepper to taste until blended. Beat in the Parmesan cheese until the mixture is smooth. Add the eggs to the skillet, stirring constantly. Lower heat and stir until the eggs are scrambled and set. Transfer to a bowl and cool to room temperature. Stir in prosciutto. Set aside. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 330 | ||
Calories from Fat: 238 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 740.2mg | 228 % | |
Sodium 439mg | 15 % | |
Potassium 234.7mg | 6 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 22g | 31 % | |
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: 330
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