Cold Veal Roast - Vitello Tonnato from Your Pressure Cooker|


Food.com
25 mins (prep 5, cooking 20)
17 ingredients
4-6 servings
The white wine and aromatics used in the braise are forcefully injected in the meat under pressure making this Italian cold roast juicy and delicious from the inside out! It takes only 20 minutes to cook under pressure (versus one and a half hours on the stove-top). This recipe is from the Hip Pressure Cooking Website!

Categories:  <-30-mins , seasonal , european , italian , main-dish , pressure-cooker , meat , summer , equipment , stove-top , time-to-make ,
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Ingredients

Nutrition

Serving Size (288.24 g)
Servings 4
Amount per Serving
Calories 1007.65 Calories from Fat 870.48
% Daily Value *
Total Fat 96.72g 595.19%
Saturated Fat 15.57g 311.39%
Trans Fat 0.01g %
Cholesterol 92.99mg 123.98%
Sodium 597.76mg 99.63%
Total Carbohydrate 4.67g 6.22%
Dietary Fiber 1.37 g 21.97%
Sugars 0.86 g %
Protein 22.45g 179.63%
Vitamin A 33.42IU% Vitamin C 0.93mg%
Calcium 53.51mg% Iron 2.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
stalk celery, laurel, salt & pepper
 

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