Recipe Caillettes de nice with sauce tomate and bagna rotou : Practical and Delicious

Recipe Caillettes de nice with sauce tomate and bagna rotou : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Caillettes de nice with sauce tomate and bagna rotou. You are currently reading Recipe Caillettes de nice with sauce tomate and bagna rotou : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Caillettes de nice with sauce tomate and bagna rotou requires 6, cook 6 and serve 6. Caution: allergy Contains fish and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Caillettes are plump sausages that are traditionally made from pork meat and offal. Bagna rotou is similar to the warm dip, bagna cauda, from Piedmont, Italy.

Ingredients:

22 Ingredients

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  500g pork mince
  
  
  


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  150g pork fillet, finely chopped
  
  
  


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  350g chicken livers, cleaned, chopped
  
  
  


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  150g cooked white long-grain rice made from 65g (1/3 cup) uncooked rice
  
  
  


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  1 large eschalot, finely chopped
  
  
  


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  250g baby spinach, blanched, refreshed, squeezed dry, chopped
  
  
  


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  2 tsp thyme leaves
  
  
  


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  1 egg
  
  
  


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  750g pork caul fat (see note), rinsed, soaked in salted water for 10 minutes, drained
  
  
  



• Sauce tomate



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  8 roma tomatoes, peeled, seeded, chopped
  
  
  


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  1 eschalot, finely chopped
  
  
  


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  1 clove garlic, finely chopped
  
  
  


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  1 tbsp fresh basil, chopped
  
  
  


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  1 tbsp fresh flat-leaf parsley, chopped
  
  
  


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  60ml (1/4 cup) extra virgin olive oil
  
  
  



• Bagna rotou



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  2 tbsp red wine vinegar
  
  
  


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  125ml (1/2 cup) extra virgin olive oil, plus extra, to cook
  
  
  


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  1 eschalot, finely chopped
  
  
  


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  1 tbsp finely chopped basil
  
  
  


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  1/4 cup finely chopped flat-leaf parsley
  
  
  


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  4 anchovy fillets, finely chopped
  
  
  


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  2 cloves garlic, finely chopped
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  For sauce tomate and bagna rotou, combine ingredients in 2 bowls. Season.
  
  
  


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  Step 2
  
  
  
  
  For caillettes, combine all ingredients, except fat, in a bowl. Season. Shape mixture into 20 x 10cm logs. Cut caul into 20 x 20cm-long pieces, place logs at one end and roll caul over once. Fold in sides, then roll to enclose.
  
  
  


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  Step 3
  
  
  
  
  Heat a chargrill pan or barbecue over medium heat and cook caillettes, in batches, for 5 minutes each side or until cooked through. Serve with the sauces.
  
  
  

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