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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim any fat from the meat and slice 1/4" thick. Place the meat between two pieces of cling film and beat with a meat mallet, to flatten out. | 2. Heat the oil in a heavy based pan and fry the meat in batches for 2 mins on each side. Remove the meat from the pan and keep it warm. | 3. Stir the Sambuca into the pan, stir well to remove all the bits from the bottom of the pan. Add the fennel and cook for 3 minutes Remove from pan and keep it warm. | 4. Reduce the heat and add the Gorgonzola to the pan with the cream, stir till the cheese has melted and the sauce is smooth. | 5. Stir in the sage and thyme, season with salt and pepper. | 6. Serve with sauteed potatoes and broccoli. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork fillet	1	lb	sliced	75.65	0.0	16.83	0.425
virgin olive oil	3	tablespoons		75.65	0.0	16.83	0.425
sambuca liqueur	2	tablespoons		75.65	0.0	16.83	0.425
fennel bulb	1		sliced	-	-	-	-
gorgonzola	3	ounces	crumbled	75.65	0.0	16.83	0.425
single cream	2	tablespoons		75.65	0.0	16.83	0.425
sage	1	tablespoon	chopped	-	-	-	-
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
salt				-	-	-	-
pepper				-	-	-	-

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