Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce

Spuma di Mortadella con Salsa di Ciliegie: Pork Foam with Cherry Sauce
11 Ingredients
  • 2 1/2 cups heavy cream
  • 2 cups freshly grated Parmigiano-Reggiano
  • 1 teaspoon plus 1 tablespoon aceto balsamico
  • Freshly cracked pepper
  • 1 pound mortadella, cut into 1/2-inch dice
  • 2 cups red wine
  • 1/2 cup brandied cherries, drained of most of their juices, or dried cherries, raisins or slivers of candied orange zest
  • 1 tablespoon sweet butter
  • 2 tablespoons walnut liqueur
  • 1 cup walnut halves
  • Thin slices coarse-textured bread, lightly oven-toasted
Nutrition
878
44% daily value
6 servings
                                       
                                            low-​carb
     

Fat

109% 71

Saturated

189% 38

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 6

Carbs

7% 22

Carbs (net)

- 21

Fiber

4% 1

Sugars

- 13

Sugars, added

- 0

Protein

59% 29

Cholesterol

70% 209

Sodium

63% 1514

Calcium

55% 546

Magnesium

13% 52

Potassium

12% 424

Iron

12% 2

Zinc

21% 3

Phosphorus

63% 442

Vitamin A

56% 502

Vitamin C

2% 1

Thiamin (B1)

11% 0

Riboflavin (B2)

23% 0

Niacin (B3)

13% 3

Vitamin B6

12% 0

Folate equivalent (total)

4% 17

Folate (food)

- 16

Folic acid

- 0

Vitamin B12

29% 2

Vitamin D

0% 2

Vitamin E

7% 1

Vitamin K

9% 7
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