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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions; drain. Set aside and keep warm. | 2. Cook the bacon in a large skillet over medium heat until it is transparent. Add the onion, and cook, stirring constantly, until the bacon is crisp and the onion is tender. Sprinkle the veal with the flour; add the veal to the skillet and cook, stirring constantly, until the veal is lightly browned. | 3. Stir in the wine and the next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer for 10 minutes, or until veal is almost tender. | 4. Add the tomatoes and olives; cover and simmer 5 to 7 minutes or until thoroughly heated. Add the prosciutto; cover and let stand for 2 minutes. | 5. Serve the veal mixture over the reserved pasta; sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
capellini	1	package		50.4333	0.0	11.22	0.2833
bacon	2	slices	cut	233.52	0.7168	7.0672	22.2264
onion	1		sliced	60.0	14.01	1.65	0.15
veal cutlet	1/2	lb	cut	50.4333	0.0	11.22	0.2833
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
chablis	1/2	cup		50.4333	0.0	11.22	0.2833
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
extra virgin olive oil	2	tablespoons		50.4333	0.0	11.22	0.2833
salt	1/2	teaspoon		-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
tomato	5		cut	110.7	23.9235	5.412000000000001	1.23
olive	10		ripe pitted cut	-	-	-	-
prosciutto	2	ounces	cut	50.4333	0.0	11.22	0.2833
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.