Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
160
Calories
0g
Protein
14g
Fat
5g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- 1 boneless veal loin or rib roast, about 3 1/2 lb.
- 3 Tbs. extra-virgin olive oil
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 2 bay leaves
- 4 fresh thyme sprigs
- 1/4 lb. fatback, sliced 1/4 inch thick
- 6 garlic heads
- 6 garlic cloves
- 1 cup dry white wine
- 1/2 cup water
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