Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
959
Calories
83g
Protein
55g
Fat
26g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 bunch Swiss chard, cut into 2-inch strips
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. roasted garlic puree
- 3/4 cup grated provolone cheese
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1 cup dried bread crumbs
- 2 oz. prosciutto, cut into 1/4-inch strips
- 1 egg, lightly beaten
- 3 lb. boneless pork shoulder, butterflied and
- pounded to 1/2-inch thickness
- 1/2 cup white wine
- 1 cup chicken stock
- 1 can (28 oz.) whole tomatoes, crushed and
- juices reserved
- 5 fresh thyme sprigs
- 2 bay leaves
- 1 lb. tagliatelle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes