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Vitello Tonatto Fondue Recipe

Nutrition per serving    (USDA % daily values)
CAL
664
FAT
193%
CHOL
35%
SOD
21%

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Ingredients for 4 servings

2 teaspoon capers

1/2 cup red wine

1 tablespoon chopped parsley leaves

1 1/2 teaspoons chopped parsley leaves

1/4 cup water

1 1/2 teaspoons lemon juice

2 tablespoons capers, finely chopped

1 (200-gram) can oil packed tuna, drained of oil

1 tablespoon caper brine

4 (3-ounce) veal scallopini

Gray salt and freshly ground black pepper

3/4 cup extra-virgin olive oil, divided

1 tablespoon minced garlic

1/4 cup olive oil

1 tablespoon extra-virgin olive oil

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