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Caillettes de nice with sauce tomate and bagna rotou
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Caillettes: Pork sausages with offal. Bagna rotou: A warm dip similar to bagna cauda from Italy.
Ingredients:
  • 500g pork mince
  • 150g pork fillet, finely chopped
  • 350g chicken livers, cleaned, chopped
  • 150g cooked white long-grain rice made from 65g (1/3 cup) uncooked rice
  • 1 large eschalot, finely chopped
  • 250g baby spinach, blanched, refreshed, squeezed dry, chopped
  • 2 tsp thyme leaves
  • 1 egg
  • 750g pork caul fat (see note), rinsed, soaked in salted water for 10 minutes, drained
  • 8 roma tomatoes, peeled, seeded, chopped
  • 2.00 eschalot, finely chopped
  • 1 clove garlic, finely chopped
  • 20.00 ml fresh basil, chopped
  • 20.00 ml fresh flat-leaf parsley, chopped
  • 60ml (1/4 cup) extra virgin olive oil
  • 40.00 ml red wine vinegar
  • 125ml (1/2 cup) extra virgin olive oil, plus extra, to cook
  • 20.00 ml finely chopped basil
  • 62.50 ml finely chopped flat-leaf parsley
  • 4 anchovy fillets, finely chopped
  • 2 cloves garlic, finely chopped
Instructions:
  • Combine the ingredients for the sauce tomate and bagna rotou in two separate bowls and season to enhance the flavors.
  • Prepare the caillettes mixture by combining all ingredients, except fat, in a bowl and seasoning it. Shape the mixture into 20 x 10cm logs. Cut caul into 20 x 20cm-long pieces, place logs at one end, roll caul over once, fold in the sides, and roll to enclose.
  • Preheat a chargrill pan or barbecue over medium heat. Cook the caillettes in batches for 5 minutes per side or until fully cooked. Serve with the sauces.

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