Easter stuffing with smoked meat and spinach
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ingredients
250 g cooked smoked pork (neck) 6 pcs roll 2 tbsp vegetable oil 1 pcs onion 4 pcs egg 250 ml milk 125 g baby spinach fresh 100 g butter salt, ground black pepper, herbs chives, sprig of young onion
progress
Traditional Easter stuffing.
1.
Slice the turnips into rounds and soak in lukewarm milk
2.
Fry the onion in a pan in a little oil. Add the diced cooked smoked meat and fry briefly. Remove from the heat source, add the fresh spinach, cover with a lid and let it steam for a bit.
3.
Mix the butter with the egg yolks, season with salt and pepper and add the herbs. Beat the egg whites with a pinch of salt.
4.
Place the drained rolls in a large bowl (wring out a little if necessary), the smoked meat with spinach from the pan, the egg yolks and butter, the egg whites, the chopped chives, the scallions and mix everything lightly. If necessary, season again.
5.
Place the mixture in a buttered baking dish and bake at 180°C for about 30 minutes. Enjoy!
