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Bartenura Balsamic Vinegar - 17 Fl. Oz.
6% acidity. Escaloppes (cutlets) with balsamic vinegar of Modena. Flatten veal cutles until they are fairly thin. Heat equal amounts of margarine and oil in a frying pan. As soon as the oil begins to sizzle add the lightly floured cutlets. Brown on both sides and add salt to taste. Add a tablespoon of bartenura balsamic vinegar of Modena and allow it to partially evaporate. Slowly add a ½ cup of broth (be certain the broth isn't greasy). Allow much of the liquid to become absorbed by the meat. Serve hot with mashed potatoes. Protected geographical indication. Certified by control body authorized by Ministero delle politiche agricole e alimentari. Product of Italy.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories10 | ||
| % Daily Value* | ||
| Total Fat 0g daily value0percent, | ||
| Sodium 0mg daily value0percent, | ||
| Total Carbohydrate of 3g daily value 1 percentincludes Total Sugars of 3g includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 0g | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains sulphites.
Kenover Marketing Corp.
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