Caillettes de nice with sauce tomate and bagna rotou

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(1) Rate it

• 
  6 Servings


• Capable cooks

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.

Featured in
French recipes, Pork recipes

Ingredients

• 500g pork mince


• 150g pork fillet, finely chopped


• 350g chicken livers, cleaned, chopped


• 150g cooked white long-grain rice made from 65g (1/3 cup) uncooked rice


• 1 large eschalot, finely chopped


• 250g baby spinach, blanched, refreshed, squeezed dry, chopped


• 2 teaspoons thyme leaves


• 1 egg


• 750g pork caul fat (see note), rinsed, soaked in salted water for 10 minutes, drained

Sauce tomate

• 8 roma tomatoes, peeled, seeded, chopped


• 1 eschalot, finely chopped


• 1 clove garlic, finely chopped


• 1 tablespoon fresh basil, chopped


• 1 tablespoon fresh flat-leaf parsley, chopped


• 60ml (1/4 cup) extra virgin olive oil

Bagna rotou

• 2 tablespoons red wine vinegar


• 125ml (1/2 cup) extra virgin olive oil, plus extra, to cook


• 1 eschalot, finely chopped


• 1 tablespoon finely chopped basil


• 1/4 cup finely chopped flat-leaf parsley


• 4 anchovy fillets, finely chopped


• 2 cloves garlic, finely chopped

Method

• 
  
  
  Step 1
  
  
  
  
  For sauce tomate and bagna rotou, combine ingredients in 2 bowls. Season.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

Notes

Caul fat, also known as crepinette, is the lining from the pig's stomach. Order it from butchers or wrap the caillettes in prosciutto.

• Author: Sophia Young


• Image credit: Brett Stevens


• Publication: Vogue Entertaining + Travel

Source: taste.com.au