Celebrate Easter in style with our scrumptious traditional Czech Easter recipe.
Preheat the oven to 200°C.
white bread (10 day-old rolls or 1 big baguette)
4 dcl of milk
6 eggs (separate whites and yolks)
400g of cooked smoked pork
50g of melted butter + some more for buttering the mold
2 handfuls of fresh chopped nettles (or spinach)
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
Pinch of nutmeg
Pinch of salt
Dice the rolls or baguette and mix with a melted butter, little bit of milk salt, and nutmeg.
Dice the nettles or spinach, parsley and chives, and add to the mixture above.
Cook the smoked pork (although it is ready to eat) for 10 minutes to get the broth.
Dice the meat afterwards, and add the the mixture with a little bit of broth.
In a separate bowl, whip the whites until firm and add to the mixture too.
Butter the mold or line the baking pan with parchment, and fill it up with the nádivka. You can sprinkle the top with almonds. Bake for 30 minutes until firm and golden brown.
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