Since the first time I’ve tasted stuffed spleens, I have never stopped trying to make it at home. It was love at the first taste for sure. It has been a long journey until today, because I have failed a lot along the way. Sometimes the spleen turned out to be pretty tough, and some time the filling was not as tasty as I wanted. Anyway, this time I guess I have found the right recipe and that’s why I chose to share it with you too. My kids did not appreciate it (obviously), but we devoured every bite of it.
Yield: 4 servings
Cooking time: 15 minutes prep. + 35 minutes cooking
- 2 veal spleens divided in half
- 2 tbsp. Olive oil
- ¼ cup Short grain rice
- 3 green onions diced
- 1 bunch mint
- 1 bunch dill
- ¼ tsp. black pepper
- 1 tsp. salt or more as needed
- 1 ½ cup water
- Carefully insert the knife in the center of the spleen to create a gap where the filling will be stuffed. Try to enlarge the gap using your fingers.
- Preheat the oven to 250 ◦C
- Drizzle the olive oil over the pan and sauté the green onions for about 2 minutes.
- Add the rice, herbs, salt and pepper and continue to stir for about 5 minutes.
- Pour ½ cup of water and let it simmer on low heat until the water is almost absorbed.
- Using a teaspoon stuff the spleens and seal them using a toothpick
- Arrange the stuffed spleens over a baking tray and add the remaining stuffing to fill the gaps between the spleens.
- Add 1 cup of water, cover with foil and bake in preheated oven for about 35 minutes or until all water is absorbed.
- Cut the spleen in 2 cm thick slices and arrange them beautifully in a serving plate.
- Serve while still hot.