Ingredients for 4 servings
- 1 kg (2.2 lb) spinach,
- 500 grs pork liver,
- 1 to 2 caul fat,
- 200 grs lard,
- 10 crushed juniper berries,
- 200 ml (0.8 cup) white wine
Recipe: Provençal Caillette
Prep
20 min
Cook
30 min
Total
50 min
Servings
4 serv.
Step-by-step directions
1 cook the spinach in water, drain it.
2 chop all ingredients: liver + lard + spinach + juniper.
3 make 4 portions (or sausages) of this mixture.
4 soak the caul fat.
5 wrap the small portions (4) with caul fat,
6 place the caillettes obtained with the white wine in a dish,
7 bake for 25 to 30 minutes at 200°c (390°F)
Chef Patrick's Comment
Good recipe you can also add herbs and chopped Lautrec garlic.
Wine Pairing
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