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Velikonoční hlavička II.

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Traditional Easter meat stuffing flavoured with, among other things, young nettles. It is served warm, as a main course, or cold, as a tasty snack with bread and pickles.

Ingredients:

250 g of smoked cooked meat 250 g of roast neck 100 g of butter

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3 handfuls of young nettles 10 pieces 6 pcs of horsetail 6 pcs of horsetail 6 pcs garlic cloves 2 pcs small onions

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nutmeg crumb breadcrumbs pepper salt

Procedure:

1. Cut the rolls, dry fry them and then pour some broth over them
2. Let the onions brown in butter, add the coarsely chopped meat and the boiled and chopped nettles
3. Separate the egg yolks from the egg whites, stir the beaten egg yolks and butter into the pastry mixture, season with nutmeg, pepper, salt and garlic, finally gently stir in the whisked egg whites, thicken with breadcrumbs if necessary
4. Bake in a greased baking tin dusted with breadcrumbs for 45 minutes in a medium oven.

Note:

Recipe from Cooking with Tom, photo and text by Tomáš Mika