- 1 onion
- Small bunch of parsley
- 500g of pork (including bacon, neck, liver…)
- 2kg of Swiss chard (leaves and stems) but you can also use spinach, cabbage or even lettuce (in addition or in place)
- 1 egg
- Caul fat (which can generally be found in all the ‘pork’ aisles of supermarkets)
Step 1: Cook the chosen green vegetables and drain them to the maximum, either by letting them drain overnight in a strainer or by pressing them very hard in a cloth after rinsing them under cold water to cool them down.
Step 2: Chop the pork with the onion, parsley, salt, and pepper. It’s possible to have it chopped by the butcher.
Step 3: Add the also chopped green vegetables and mix by hand. Add the whole egg.
Step 4: Make balls of stuffing that fit in one hand and wrap them with a layer of the caul fat that has previously been soaked in cold water.
Step 5: Arrange them in a gratin dish. Don’t be afraid to pack them tightly together as they will come apart when cooked.
Step 6: Bake in the oven at 200°C for about 30 to 45 minutes.
- 1 Garlic press
- 1 Top 5 of the best strainers
- 1 Blender
- 1 Wooden spoon
- 1 Gratin dish
- 1 Oven