Velikonoční nádivka

Velikonoční Nádivka is a Czech Easter speciality and means translated Easter Stuffing – and that's the origin of this pastry. Traditionally the mixture of bread, meats, eggs and herbs were used as a stuffing in poultry – but it is delicious on its own. Original recipes use fresh nettles, but I could not get any, so I made my recipe without them. My friend František's mother made one for Easter – and if I say one, it's because Velikonoční Nádivka is usually made in one large ceramic dish and served in slices. I thought it prettier to make smaller, individual portions in ramekins.
These tasty little bites, in my opinion, can be made all year round, and not only for Easter. And what better way to enjoy these hearty delicacies than with a beer from Pilsen.

 
Ingredients | Serves 4
6 Bread rolls, a day or two old
200 ml
 Milk
6
Eggs, yolk and whites separated
400 g Cooked, smoked ham
30 g soft butter
2 Tbsp
parsley
1 Tbsp
Chives
1/2 tbsp
baking powder
3 Tbsp
White balsamic vinegar
  Salt, pepper and nutmeg for seasoning

 

Preparation

  1. Cut the bread rolls into cubes and put them in a large bowl. Add the milk and let them soak for 30 minutes.

  2. Squeeze the bread cubes lightly to drain-off some of the milk.  

  3. Dice the ham into small cubes and add them to the bread together with the egg yolks, finely chopped parsley and chives as well as the soft butter and baking powder. Mix well and season with salt, pepper and nutmeg. Don't use too much salt, as the ham is salty.

  4. Preheat the oven to 200° C. Grease the ramekin insides generously with butter.

  5. Whisk the egg whites until they form peaks and fold them into the mixture.

  6. Fill the mixture into the ramekins and bake the them until golden – about 30 to 40 minutes.

    Serving | Let the ramekins cool for 15 minutes, then run a knife around the edges and turn them over to release to pastries.
    Serve them warm or cold with salad or some pickles.