If there’s a recipe that Mr. love is one of the farci poitevin. Having spent many of his childhood vacations in la Roche Posay, this dish is its famous Proust’s madeleine. Moreover, like the Parents of Mr. go every year on holiday there and we join with them often for a few days and we eat (3000 points)… stuffed of course !!!

Good good good, truce of chatter, and up to the explanation : the stuffed poitevin, that is what it is ?! It is, to put it simply, a block of herbs, and lard the whole surrounded by a leaf of kale. I know, said like that, it is not very glamorous !!! But I’m sure you’ll love it !

So tempted ?!

Mini stuffed poitevin

Ingredients (for 6-7 stuffed)

  • 300 g bacon fresh
  • 200 g of spinach
  • 200 g of leaves of chard
  • 100 g of sorrel
  • 6-7 leaves of kale
  • 2 spring onions chopped
  • 3 eggs
  • 1/2 bunch of fresh parsley
  • 50 g of crumb of bread
  • Milk
  • 1 clove of garlic
  • Salt and pepper
  • 1 bouillon cube

Description

Wash and blanch in the boiling salted separately on cabbage leaves, spinach leaves and swiss chard for a few minutes. Drain well.

In a bowl, soak the bread crumbs in a little milk.

Preheat the oven to 200°.

Pass the bacon to the big grid, or mix-and do the same with the rest of the ingredients are spinach, chard, sorrel, parsley, garlic and onion. Put all in a bowl and add the eggs, bread crumbs squeezed out, as well as salt and pepper.

Take your cabbage leaves, blanched, remove the rib (the white hard in the middle), put a little stuffing in the middle and form of the herbal stamp. Close tightly with twine and put in a baking dish.

Wet stuffed up to the half with the hot water and crumble a stock cube over the top.

Bake for 40 min.

Enjoy hot.

Written by Doc

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