Ingredients with Measurements:
- 1 pound of ground beef
- 1 pound of ground pork
- 1 cup of cooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of tomato sauce
- 1/2 cup of beef broth
- 1/2 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 6-8 cleaned pig intestines
Special equipment needed:
- Large pot
- Mixing bowl
- Casserole dish
- Kitchen twine
Step-by-step instructions:
1. In a large pot, bring water to a boil and add the cleaned pig intestines. Boil for 10 minutes, then remove from heat and drain.
2. In a mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Mix well.
3. Add the tomato sauce, beef broth, breadcrumbs, and grated Parmesan cheese to the meat mixture. Mix until well combined.
4. Stuff the pig intestines with the meat mixture, making sure to pack it tightly.
5. Tie the ends of the stuffed intestines with kitchen twine to secure the filling.
6. Place the stuffed intestines in a casserole dish and cover with foil.
7. Preheat the oven to 350°F (180°C) and bake the casserole for 1 hour.
8. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown.
9. Let the casserole cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
350°F (180°C)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground beef and pork.
- White rice can be used instead of brown rice.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grated Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped bell peppers or mushrooms to the meat mixture for extra flavor.
- Use lamb or goat intestines instead of pig intestines.
- Top the casserole with shredded mozzarella cheese before baking.
Tips and tricks:
- Make sure to pack the filling tightly into the intestines to prevent them from bursting during cooking.
- Use kitchen twine to secure the ends of the stuffed intestines to prevent the filling from falling out.
- Serve with a side of roasted vegetables or a green salad.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the casserole in a preheated oven at 350°F (180°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed intestine casserole on a platter with a garnish of fresh herbs, such as parsley or basil.
Garnishes:
Fresh herbs, such as parsley or basil.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
If the stuffed intestines burst during cooking, remove them from the casserole dish and continue cooking the remaining stuffed intestines.
Food safety advice:
Make sure to thoroughly clean the pig intestines before using them in the recipe. Wash your hands and all utensils used in the preparation of the recipe.
Food history:
Stuffed intestines are a traditional dish in many cultures, including Italian, Spanish, and Greek cuisine.
Flavor profiles:
Savory, meaty, and slightly spicy.
Serving suggestions:
Serve the stuffed intestine casserole as a main dish for dinner or as a unique appetizer for a party.
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