FRIJE

Instructions

• 1.   - Wash and remove the stems from the spinach, then blanch them along with the Swiss chard leaves in salted boiling water.
  - Once boiling, drain and rinse with cold water.
  - Squeeze the spinach and Swiss chard leaves in your hands to remove all the water.
  - Cut the meats into cubes and grind them with the garlic and vegetables.
  - Add the thyme, salt, and pepper, and mix well.
  - To check the salt level, form a small flattened meatball, cook it in butter in a pan for 5 minutes, then taste it.
  - Soak the caul fat in cold water for 5 minutes, rinse it under running water, and squeeze it.
  - On a wooden board, cut 12 squares of caul fat, each about 14 cm in size. Divide the meat mixture among the squares, forming balls the size of an orange. Wrap them tightly in the caul fat, doubling the thickness if it seems too fragile.
  - Place the 12 caillettes in a buttered gratin dish, tightly packed together, and cook at 200°C (392°F) for about 45 minutes, keeping an eye on them. The caillettes should be nicely browned.

Notes & Suggestions

• It is preferable to prepare this recipe the day before serving.
• Serving suggestions:
  As an appetizer, serve the caillettes cold with a salad.
  As a main course, reheat the caillettes in a pan and serve them with boiled potatoes.

Nutritional information *