Receta Chargrilled Ostrich Medallions On Warm Antipasto With Pistachio Pesto

click to rate
0 votos | 1308 views
Raciónes: 10

Ingredientes

Cost per serving $9.37 view details

Direcciones

  1. 1. Heat the oil in a large frying pan and saute/fry eggplant, capsicum and zucchini till softened. Add in sliced garlic and fennel and simmer till tender.
  2. 2. Remove and deglaze pan with veal stock. Simmer till reduced by half. Return olives, vegetables, parsley and half the basil, season to taste and hot through.
  3. 3. Combine remaining basil, pistachios and garlic in a food processor and blend till finely minced. Gradually add in oil to make a paste and season to taste.
  4. 4. For each serving, quickly chargrill 150 g medallions till cooked to your liking and serve over hot Antipasto, topped with 50 ml Pistachio Pesto.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 403g
Recipe makes 10 servings
Calories 935  
Calories from Fat 689 74%
Total Fat 77.13g 96%
Saturated Fat 11.38g 46%
Trans Fat 0.0g  
Cholesterol 120mg 40%
Sodium 380mg 16%
Potassium 1357mg 39%
Total Carbs 20.56g 5%
Dietary Fiber 8.6g 29%
Sugars 6.3g 4%
Protein 45.55g 73%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment