A traditional recipe for a meat dish with chard, which is ideally served with potatoes. I discovered this dish in the region and after trying several versions that were too fatty, too bland, or too expensive, I decided to create "my" recipe, and that is the one I am sharing with you!
Cut the meat including the skin into small cubes and mix well with all the seasoning. Cover with plastic wrap and keep in the refrigerator until the next day (18 to 24 hours). Slice the vegetables and poach them in salted water. Set them aside in a colander in the refrigerator like the meats.
The next day, chop the meats using a coarse grate. Mix with the herbs, the eggs, the wine, and the alcohol.
Soak and drain the caul fat, then spread it out on a cutting board. Wet your hands with cold water and form balls of stuffing, approximately 250 g each, then wrap them in the caul fat.
Place in a baking dish and in a water bath. Bake in a preheated oven at 180°C for 1 hour. Reduce the oven temperature to 160°C halfway through cooking.
To finish, serve with boiled potatoes cut in half and topped with fresh cheese salad.
0 servings
6
TH 
EN