Photo: K8
Estimated Nutrition (whole recipe, rough)
255
Calories
4g
Protein
15g
Fat
25g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Olive | 1 large (4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Porcini | not in our table | 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
- 2/3 cup dry white wine
- 1/3 cup broken dried porcini (1/4 ounce)
- 1 (5-to 6-pound) boneless veal shoulder roast
- 1/4 cup olive oil, divided
- 1/4 pound sliced pancetta, chopped
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, finely chopped
- 1 (28-ounce) can whole tomatoes in juice
- 1 1/2 (6-inch) rosemary sprigs
- 2 Turkish bay leaves or 1 California
- 1/3 cup small brine-cured black olives such as Niçoise
- Accompaniment: polenta
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