Provencal caillettes
Ingredients
Instructions
- 400 g Pork (liver, loin, bacon)
- 1 bunch of Swiss chard
- 1 onion
- 2 garlic cloves
- 1 Bunch of parsley
- 1 egg
- 1 Pork strainer
- 3 tbsp. Vinegar
- Olive oil
- Salt
- Pepper
- Clean the chard. Immerse them for 10 minutes in salted boiling water. Refresh them and drain them well, pressing them in a tea towel.
- Peel the onion and the garlic. Chop them in a food processor with the meat and the parsley. Add salt and pepper. Incorporate the "melted" chard and the egg. Form stuffing balls between your wet hands.
- Soak the strainer in vinegar water. Spread it out and cut it into pieces. Wrap the stuffing balls in a layer of strainer.
- Arrange the curds tightly in an oiled oven dish.
- Bake at 180°C (th. 6) for 30 to 45 min, depending on their size.
- Serve hot as a dish with a green salad, cold or warm, as an aperitif or as a starter with gherkins and spring onions.
Provencal caillettes
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Provencal caillettes Recipe – Provencal caillettes Recipes
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