Even though Easter is already behind us, it is never too late to prepare a spring stuffing with herbs. It is not only perfect for mashed potatoes with chives, but also for bacon. Prepare the spring stuffing with herbs. Add to the stuffing you can not only nettles, but also bear garlic, young dandelions and chives. Just like our grandmothers did.
How to do it?
The preparation itself takes about 30 minutes and the stuffing is left in the oven for 50 minutes. Before baking the stuffing and preparing it, go to the nature. Look for young dandelions, bear garlic, young nettles and wild chives, which often grow in the woods. Take the herbs, wash them and add your own stuff to your stuff.
1/2 kg smoked pork neck
8 old rolls
250 ml of cream
300 g of young nettles
4 cloves of garlic
1 tablespoon of herbs: marjoram, saturejka
2 tablespoons of melted butter
salt and ground pepper
add chives, bear garlic or dandelion leaves
First, prepare the smoked meat that you cook in the water and cut into smaller cubes after cooling down. Thaw the egg and separate the egg yolks. Remove the snow from the whites.
Egg yolks in cream and add chopped rolls to cubes.
Brush thoroughly before use and cook in boiling time. Then immediately rinse with cold water and drain. Dice the leaves into smaller pieces and add to the bowl. Now it is time to add even chopped bear garlic, chives or dandelion leaves.
Now season the mixture. Add finely chopped onions, garlic, marjoram and other dried herbs, salt and pepper. Eventually mixed snow and melted butter are mixed into the mixes.
Erase the form of stuffing with butter. Add the mixture and bake at 180 degrees for about 50 minutes. You can eat warm, but it tastes great and cold. We wish good taste!