Baked Filling: A Poem

How beautiful, how beautiful
my baked silverside,
so crispy, so colorful,
it will cause me a disturbance

Silverside, silverside,
silverside baked
with ham and mozzarella,
I'll eat you even if it hurts

Silverside, dear
baked silverside,
even if I'm going to eat you today,
you deserve me to be honest:

If you think the recipe
is a legacy from my grandmother,
I actually filled it
with whatever was in the refrigerator.

As you can see, my creativity is infinite and encompasses countless arts.

Here I leave you with this recipe for baked silverside , an improvised dish that frankly turned out very well.

About this baked silverside

The crispy coating contrasts with the softness of the filling and makes this dish worthwhile. Since stuffed silverside is best eaten raw, it's important to remove the tough parts when cleaning it: the top fin and the side fins. It's very easy: just cut them flush with a sharp knife.

Ingredients

For 2 people

• 4 clean silversides
•  1 CDA. of breadcrumbs
• 1/2 tbsp chopped garlic and parsley
• 1 CDA. of cream cheese
• 1 tbsp. mozzarella cheese cut into small cubes
• 1/2 tbsp chopped bacon
• 1 tsp. chopped red bell pepper
• 1 tbsp. chopped spring onion
• Salt, pepper and olive oil

Baked stuffed silverside recipe

Very simple

1. Mix all the filling ingredients in a bowl. Season with salt and pepper and add a drizzle of olive oil. Mix well and mash while mixing. It will form a paste-like consistency.

2. Clean the silversides and remove their heads and fins. We'll leave the tail on because it will give them stability when we reel them in.

3. Arrange them belly up and season with salt and pepper.

4. Make a kind of cannonball (?) with the filling. Place it in the middle of each silverside and roll it up. I didn't hold them with anything because they hold up well. Place them side by side in a baking dish.

5. Sprinkle with more chopped parsley and a little breadcrumbs. Drizzle with olive oil.

6. Bake the silverside in a moderate oven for 15-20 minutes or until golden brown on top.

This is how the stuffed baked silverside turned out

a poem