Romanian Style Casserole

I was very happy to have found Mici Romanesti at my local Polish butcher this week. If you don’t know what Mici Romanesti, well let me tell you. It’s gorgeous rolls of ground up pork, beef and lamb strongly seasoned with garlic, herbs and some paprika. I am told that in Romania they are grilled and eaten with mustard with a good beer on the side. It sounds like heaven to me. 

I, however, can’t leave well enough alone and tried to do something a bit different with them. So here’s what I did with them! 

Ingredients: 

500 g of baby potatoes; 4 rolls of mici romanesti; 500 g of spinach; 1 table spoon of herbes de Provences or thyme. 

Method:

Cut your potatoes in chunky cubes. Pour a bit of cooking oil in a deep pan and gently heat it. Place the potatoes and let them cook gently with the herbs for 10 min while mixing frequently. Pour half  a pint of water in the pot and cover. The mixture of frying and boiling gives the potatoes a really interesting consistency. Once the water has evaporated, put bite size lumps of the mici romanesti in the pan and let the dish cook for another 10 min. Make sure to turn the meat after 5 min so it’s cooked on both sides. Mix the spinach leaves at the end and let it cook down for another 5 min.