Stuffing Delicate

Last Updated on October 3, 2024

Don’t be afraid to add more meat and more ingredients to the Easter stuffing. This dish should be rich and hearty, as it used to be the first meat dish served on White Saturday after a long forty-day fast.

Ingredients:

500 g of smoked pork belly 10 pcs 7 pcs eggplant 2 packets (425 ml) Bonduelle Bon menu For Delicate pan 200 ml of semi-skimmed milk 1-2 tbsp lard 1 tbsp chopped parsley 1 tbsp chopped chives 1 tbsp butter 1-2 handfuls of young nettles, chopped and rinsed 1/2 teaspoon baking powder nutmeg pepper salt

Procedure:

Preheat the oven to 200 °C.

Place the kale in a large bowl. Whisk the eggs thoroughly in the milk, add salt, pepper and a little grated nutmeg. Pour the mixture over the rolls and let them soak it up. The resulting mass should not be thin, but not thick.

Simmer the pork belly, let it cool and then cut it into cubes.

In a pan, heat the lard and fry the pork belly on it. Let cool again and then add to the rolls and eggs. Stir, add the Bonduelle Bon menu to the pan Delicate, nettles, chives and parsley. Taste and add salt to taste. Stir in the baking powder.

In a baking tray, larger baking dish or conversely small bowls, melt the butter, spread it over the bottom and sides and then spread the stuffing.

Bake the filling until nicely golden.

Note:

Recipe for article: Enjoy Easter with delicious stuffing