METHOD
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heat and milk and cut the bread
Add milk, water, rosemary, and butter to a saucepan. Feel free to add any skin or bones from the ham if you have it for the flavor. Bring to a boil, then simmer for 5 minutes. Remove from the heat. Cut the bread into small cubes and add to a bowl. Cover with warm milk mixture; discard the skin/bones and rosemary beforehand). Set aside for 15 - 20 minutes to soak.
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cut the ham and pan-fry the onion
Cut the ham into small cubes (approx. 0.5 cm or 1/4 inch) and add them to a large bowl. Peel the onion and finely dice it. Add oil to a pan and place it over medium heat. Add the onion, chopped parsley, and saute for about 5 minutes or until tender.
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combine the ingredients
Add the sauteed onion and bread mixture to a large bowl. Add eggs and horseradish sauce (optional). Season with thyme, salt, and pepper. Stir to combine.
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preparation
Set a rack in the middle of the oven and preheat it to 160 °C / 320 °F. Prepare a deep bread loaf baking pan measuring 13 cm x 32 cm (5-inch x 8-inch). Rinse one sheet of parchment paper under running water and wrinkle it.
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prata
Place the prepared parchment paper onto a working surface. Add the bread stuffing mixture in the middle. Shape it into a tight, thick rope and place it in the baking pan.
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bake and serve
Place the baking dish into the preheated oven on the middle rack. Bake for 50 minutes at 160 °C / 320 °F, then increase the oven temperature and bake for 30 minutes at 180 °C / 350 °F. Remove from the oven, cool for a few minutes, then serve with your chosen main dish.