Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
263
Calories
5g
Protein
15g
Fat
31g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- 8 3"–4"-long pieces veal marrow bones
- 1 cup fresh flat-leaf parsley, roughly chopped
- 2 small shallots, thinly sliced (about 1/3 cup)
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- Coarse gray sea salt
- Freshly ground black pepper
- 4 1/2"-thick slices rustic white bread, toasted
- Apecial equipment: 4 long, thin spoons
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes