Stuffed Cecei

for a wide ovenproof dish of about 3 liters, greased For each cecei, cut a lid of about 4 cm small. Remove the stalks, cut the rest of the lids into cubes and set aside. Scrape out the seeds and white membranes from the cecei, season the cecei.

Heat oil in a large frying pan, fry meat in portions for about five minutes, season, remove. Dab up remaining frying fat with kitchen roll. If necessary, add a little oil, sauté onion and Cecei cubes.

Add long-grain rice, stir-fry until soft and translucent.

Add wine, simmer completely. Add soup gradually, stirring frequently, so that the long-grain rice is always just covered with liquid. Simmer long grain rice on low heat for about twenty minutes until al dente. Add mince again, mix, season.

Fill the quantity into the prepared cecei. Layer cecei in prepared dish, add soup.

Bake: Thirty min in the middle of the oven heated to 200 °C. Take out, serve with crème fraîche.

It goes well with: Leaf salad

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