Ardèche caillettes

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Ardèche caillettes

 Ardèche caillettes

Ingredients  Ardèche caillettes

Number of persons




Add to the basket

500 g of pork (including bacon, collar, liver ...)

2 kg of chard (leaves and ribs) but you can also put spinach, cabbage or even salad (in addition or instead)

1 egg

1 onion

Parsley (a small bunch)



Strainer (generally found in all 'pork' sections of supermarkets)

Preparation  Ardèche caillettes

Total time : 1h30

Preparation: 1 hour

Cooking: 30 min

Poach the chosen green vegetables and drain them of their water as much as possible, either by letting them drain overnight in a colander, or by pressing them very hard in a tea towel after having passed them under cold water to cool them. .

Chop the pork with the onion, parsley, salt and pepper. It is possible to have it chopped by the butcher.

Add the green vegetables, evenly chopped, and mix by hand. Add the whole egg.

Make balls of stuffing that fit in one hand and wrap them with a layer of strainer that has previously been soaked in cold water.

Arrange them in a gratin dish. Do not be afraid to squeeze them against each other, they will come off when cooking.

Place in the oven at 200 ° C for about 30 to 45 minutes.

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