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Ingredientes
- 1 pound veal, cut into medallions
- 8 shrimp
- 3 ounce. extra virgin olive oil
- 12 ounce. tomato sauce
- 5 ounce. Madeira wine
- 4 ounce. fresh minced garlic
- 5 anchovies
- 3 ounce. capers
- 10 black olives, halved
- 1 beef bouillon cube
- 5 ounce. water
- 1/2 ounce. salt
- 1/2 ounce. pepper
- 2 ounce. grated Parmesan cheese
- Flour
Direcciones
- Put extra virgin olive oil into pan over medium heat. Add in floured veal and shrimp, cook till brown. Then add in garlic, anchovies, capers, olives. Then add in bouillon stock (that has already been dissolved in 5 ounce. water). Next add in Madeira wine, tomato sauce, salt, pepper and grated Parmesan cheese. Cook till sauce is thick and veal and shrimp is done. Yield 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 10 servings | |
| Calories 287 | |
| Calories from Fat 222 | 77% |
| Total Fat 24.84g | 31% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 1181mg | 49% |
| Potassium 299mg | 9% |
| Total Carbs 6.71g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.64g | 1% |
| Protein 10.82g | 17% |
