Composition / ingredients
Cooking method
My kaltyks and put them to boil. It is good to do this in a pressure cooker (multivark), since this method will save time significantly. They need to be cooked on the stove for 3 hours. In a slow cooker, I cook them for about an hour, sometimes longer. We put the ready-made kaltyks on a dish - let them cool down.
Now you need to wash the carrots and eggplants. Peel the carrots, and peel the eggplant. Rub the eggplant on a coarse grater, then fill with water. This is necessary so that the eggplants do not taste bitter. Carrots also need to be grated on a coarse grater.
Heat olive oil in a frying pan. We put grated carrots in it and fry until half-cooked. Squeeze the grated eggplant, add it to the carrots. Fry until the carrots and eggplant are ready.
We pour pre-boiled rice to the fried vegetables. Break the eggs, separate the whites from the yolks. Proteins are set aside for now, and yolks are put to vegetables and rice. Now everything needs to be thoroughly mixed. Season with salt, pepper, and pour Provencal herbs. Mix the mass again.
Fill the cooled kaltyks with the resulting minced meat. A small part of the minced meat (or as much as possible) is left for the sauce. Grease a baking sheet with vegetable oil, spread the stuffed kaltyks on it.
Preparing the sauce. On a large grater, three cheese, put it in a bowl. Pour cream into the cheese, add the remaining minced meat and proteins. Mix it up. Pour the kaltyki sauce, pour it right on top so that the kaltyks are in cheese.
Put the baking sheet in a preheated oven to 200 degrees for 25 minutes. Ready-made kaltyks are served hot, generously decorating the dish with greens - salad, arugula.
Bon appetit!
Caloric content of the products possible in the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Lettuce - 14 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken egg - 80 kcal/100g
- Arugula - 25 kcal/100g
- Herb mixture - 259 kcal/100g
- Steamed rice - 123 kcal/100g
