The power of Popeye the Sailor still hasn’t convinced many of us to include spinach in our diet. In a stuffing with fresh nettles, a few pieces of baby spinach may go unnoticed.
Ingredients:
400 g
of smoked neck meat
280 g
100 g
fresh nettles
100 g
baby spinach
100 g
of sliced chard
400 ml
400 mlfull fat milk
3 tbsp
of mayonnaise
1 tbsp
fat
1 tsp
salt
6 pcs
td>yolks
6 pcs
of egg whites
1 pcs
of scallions
Vitana ground peppercorns
a pinch of Vitana nutmeg
Oil to roast and grease the pan
Procedure:
Heat the oven to 200°C, cut the toasted bread into cubes, place on a baking tray and bake for about 5 minutes, then transfer to a larger bowl and pour the milk over it
.Cut the smoked pork neck into small cubes, fry in lard in a frying pan, leave to cool
Heat the oil and fry the shallots which you have chopped finely, add the nettles and spinach and leave to wilt, remove from the heat and leave to cool<
Mix the egg yolks with mayonnaise, salt, nutmeg and pepper, add to the toasted bread with the toasted neck and spinach and nettles
Whisk the egg whites until stiff, then carefully incorporate them into the mixture
Grease the tin or stuffing cases with oil and fill with the stuffing, bake for 30 minutes.