Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 suckling pig,
- 3 eggs,
- 2 white bread slices,
- 2 tablespoons lard,
- 1 onion,
- 4 oz/100 g raisins (to taste),
- chopped parsley,
- salt,
- pepper
Directions
Grind the heart, liver and spleen from the piglet, with a raw onion and the crustless bread slices (previously soaked and squeezed).
Beat three eggs in a bowl, mix with the ground meat, adding salt and pepper, chopped parsley, the raisins (to taste) and a finely chopped lard fried onion.
Fill the piglet with this filling, sew it and place in the oven.
Instead raisins, you can add 2-3 tablespoons rice boiled in salt water, then rinsed in cold water and mixed with a tablespoon of butter and a little pepper.
Category:Romanian Recipes
Category:Romanian Meat Dishes