Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sardine | 100g canned drained | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 oz/150 g butter,
- 5 oz/150 g canned sardines,
- 5 oz/150 g lean ham,
- 4 oz/100 g Swiss cheese,
- 10 olives,
- 1/2 pickled pepper,
- 1 small French baguette,
- 1/2 cup milk
Directions
Grind the sardines, 1/3 of the ham and an egg-sized piece of crustless bread, soaked in milk and squeezed dry. Mix everything with the butter until creamy and homogeneous.
Cut the rest of the ham, Swiss cheese, olives and pickled pepper in small cubes and mix with the prepared paste. Regrigerate.
During this time, cut the heels of the baguette and take the soft bread inside out, leaving about half an inch of bread below the crust.
Then fill with the refrigerated paste. Refrigerate. Cut with a very sharp knife in thin slices about half an inch thick. It is better prepared one day in advance
Category:Romanian Recipes
Category:Romanian Appetizers