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