Caillettes de nice with sauce tomate and bagna rotou

Recipes / Fish

Caillettes are plump sausages that are traditionally made from pork meat and offal. Bagna rotou is similar to the warm dip, bagna cauda, from Piedmont, Italy.

Recipe «Caillettes de nice with sauce tomate and bagna rotou» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 500g minced pork, 150g pork fillet, finely chopped, 350g chicken livers, cleaned, chopped, 150g cooked white long-grain rice made from 65g 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 , rinsed, soaked in salted water for 10 minutes, drained, 8 roma tomatoes, peeled, seeded, chopped, 1 eschalot, finely chopped, 1 clove garlic, finely chopped, 1 tbsp each chopped basil and flat-leaf parsley, 60ml extra virgin olive oil, 2 tbsp red wine vinegar, 125ml extra virgin olive oil, plus extra, to cook.

Ingredients:

  • 500g minced pork 
  • 150g pork fillet, finely chopped 
  • 350g chicken livers, cleaned, chopped 
  • 150g cooked white long-grain rice made from 65g 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 , rinsed, soaked in salted water for 10 minutes, drained 
  • 8 roma tomatoes, peeled, seeded, chopped 
  • 1 eschalot, finely chopped 
  • 1 clove garlic, finely chopped 
  • 1 tbsp each chopped basil and flat-leaf parsley 
  • 60ml extra virgin olive oil 
  • 2 tbsp red wine vinegar 
  • 125ml extra virgin olive oil, plus extra, to cook 
  • 1 eschalot, finely chopped 
  • 1 tbsp finely chopped basil 
  • 1/4 cup finely chopped flat-leaf parsley 
  • 4 anchovy fillets, finely chopped 

Instructions

  1. For sauce tomate and bagna rotou, combine ingredients in 2 bowls. Season.
  2. For caillettes, combine all ingredients, except fat, in a bowl. Season. Shape mixture into 20 x 10cm logs. Cut caul into 20 x 20cm-long pieces, place logs at one end and roll caul over once. Fold in sides, then roll to enclose.
  3. Heat a chargrill pan or barbecue over medium heat and cook caillettes, in batches, for 5 minutes each side or until cooked through. Serve with the sauces.