Directions:
- Wrap 2 slices of pancetta around eack medallion, secure with twine or toothpicks.
- Melt butter and oil in a large skillet.
- Add garlic, saute for 1 minute, remove and discard.
- Sprinkle medallions with salt and pepper.
- Cook until brown on both sides, 5-10 minutes per side.
- Add vegetable stock and gorgonzola, simmer 10-15 minutes until sauce is very creamy.
- Add walnuts to sauce.
- Remove twine (toothpicks) from the medallions, put 2 on each plate,spoon sauce over, garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 809.92 Kcal (3391 kJ) | ||
| Calories from fat | 399.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.38g | 68% | |
|---|---|---|---|
| Cholesterol | 82.25mg | 27% | |
| Sodium | 8337.14mg | 347% | |
| Potassium | 295.3mg | 6% | |
| Total Carbs | 34.36g | 11% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 18.37g | 37% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.3mg | 2% | |
| Calcium | 223.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 384.58 Kcal (1610 kJ) | ||
| Calories from fat | 189.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.07g | 68% | |
|---|---|---|---|
| Cholesterol | 39.05mg | 27% | |
| Sodium | 3958.76mg | 347% | |
| Potassium | 140.22mg | 6% | |
| Total Carbs | 16.32g | 11% | |
| Sugars | 0.19g | 2% | |
| Dietary Fiber | 0.28g | 2% | |
| Protein | 8.72g | 37% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.1mg | 2% | |
| Calcium | 106mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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