Have you discovered the first nettles in the garden? Just in time. Without them, easter stuffing wouldn't be what it's supposed to be. So arm yourself with gloves, scissors and hooray for them.
I don't like stuffing very much during the year, but I love easter stuffing. Someone calls her a head, too. We have a favorite simple family recipe for it. I bake it alone without meat, and every time I make a whole big baking dish. He's gone by tonight. If you haven't worked with nettles yet, pay attention. Cut the young leaves and rinse them in cold water in a sueed. Boil them in boiling water for two minutes, then quickly put them in ice so that they do not lose their beautiful green color. Those who don't need nettles will replace them with chives. It is also fresh green.
Need for 4 portions
6 rolls
300g bacon or cooked smoked
6 eggs
250ml milk
100g butter
handful of young nettles or chives
nutmeg, salt and pepper
How to do it
Preferably cut the day and two old rolls into cubes. Put in a bowl, add the milk to "suck" and leave to stand in the fridge for an hour. Then add the egg yolks and smoked cut into cubes.Cut the cooked and dripping nettles and add them to the mixture. If you don't like it this year, add chives. Taste with nutmeg, salt and pepper. Finally, carefully add snow from egg whites and pour into a greased mold. Bake at 180 °C until golden brown.