Difference between revisions of "Suckling Pig stuffed with Organs"
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RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Meat Dishes" to "Category:Meat Recipes Category:Romanian cuisine") |
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# Instead [[raisins]], you can add 2 - 3 tablespoons [[rice]] boiled in [[salt]] [[water]], then rinsed in cold [[water]] and mixed with a tablespoon of [[butter]] and a little [[pepper]]. | # Instead [[raisins]], you can add 2 - 3 tablespoons [[rice]] boiled in [[salt]] [[water]], then rinsed in cold [[water]] and mixed with a tablespoon of [[butter]] and a little [[pepper]]. | ||
| − | [[Category:Romanian | + | [[Category:Meat Recipes]] |
| + | [[Category:Romanian cuisine]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Revision as of 17:20, 11 April 2012
Description
In Romanian: Purcel de lapte umplut cu maruntaie
Ingredients
- 1 suckling pig
- 3 eggs
- 2 white bread slices
- 2 tablespoons lard
- 1 onion
- 4 oz / 100 g raisins (to taste)
- chopped parsley
- salt
- pepper
Directions
- Grind the heart, liver and spleen from the piglet, with a raw onion and the crustless bread slices (previously soaked and squeezed).
- Beat three eggs in a bowl, mix with the ground meat, adding salt and pepper, chopped parsley, the Raisins (to taste) and a finely chopped lard fried onion.
- Fill the piglet with this filling, sew it and place in the oven.
- Instead raisins, you can add 2 - 3 tablespoons rice boiled in salt water, then rinsed in cold water and mixed with a tablespoon of butter and a little pepper.
