Kendyukh
Traditional baked pork stomach casing with a meat filling
Ingredienti
- stomaco di maiale pulito1 pz
- maiale800 g
- lardo250 g
- fegato di maiale300 g
- cipolla2 pz
- aglio5 spicchi
- maggiorana1 cucchiaino
- pepe nero1 cucchiaino
- sale2 cucchiaino
- foglia di alloro2 pz
Istruzioni
Thoroughly rinse the pork stomach, turn it inside out, salt it, and rinse it once more.
Cut the pork, fatback, and liver into small cubes.
Mix the meat with garlic, onion, salt, pepper, marjoram, and bay leaf.
Fill the stomach with the stuffing, not too tightly, and sew it shut with kitchen twine.
Pierce it in several places, place it in a baking dish, and bake at 170 °C for 1.5–2 hours.
Cool under a light press, slice, and serve as a cold appetizer.
Altre ricette
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