1 pound of pork linguiça (100g)
butter
1 bunch of escarola
350g of cooked or roasted meat, finely chopped
3 eggs
1 tablespoon grated Parmesan cheese
salt to taste
fresh parsley leaves
1 pound of pork linguiça (100g)
butter
1 bunch of escarola
350g of cooked or roasted meat, finely chopped
3 eggs
1 tablespoon grated Parmesan cheese
salt to taste
fresh parsley leaves
Soak the pork loin in cold water and remove all the skin
Remove the skin from the linguiça and chop it finely
Fry the pork loin and linguiça in 2 tablespoons of butter, stirring occasionally
Season lightly and fry until browned, stirring with a wooden spoon
Wash and cook the escarola
Chop it finely and sauté with 1 tablespoon of butter
In a bowl, mix together the escarola, pork loin, linguiça, meat, and mix well
Add the eggs, season to taste, and stir in the grated Parmesan cheese
Mix everything very well
Prepare the dough and open it according to the desired shape
Cook in boiling water until the filling rises to the surface of the water
Place in a baking dish, sprinkle with grated Parmesan cheese, and garnish with fresh parsley leaves
Serve 8-10 portions.
