Nádivka is a typical Easter stuffing served in the Czech Republic at Easter. It’s also a very typical spring recipe as it makes use of all the herbs that just recently started growing.
The nature has woken up after its winter rest and gave out the first herbs, the hens are laying eggs again and the Lenten ends on White Saturday’s night which means people will be allowed to eat meat again. Nádivka combines all that, it’s full of fresh eggs, green herbs and a touch of smoked meat.
Nádivka is sometimes called also hlavička (“small head”) as it is sometimes prepared with the insides of an animal head, especially in the countryside.
It’s definitely comfort food and can be served hot as well as cold. And for dessert, you can make the Easter Mazanec.
Would you like to know more about Czech Easter? There are many articles in our Easter category.
Ingredients
- 10 pcs of rohlíky or equal amount of other white bread (1 rohlík = 42 – 44 grams)
- 3 handfuls of young nettles
- marjoram (dried is also ok)
- spring herbs you can find in your area, here typically: chives, parsley, wild garlic
- 10 eggs
- 0.5 kg of smoked meat
- salt
Nádivka Recipe
Boil your smoked meat and keep the broth. Boil the nettles and chop them. Chop also the rest of your herbs.
Cut rohlíky or white bread into small cubes. Separate the egg yolks and whites, beat the whites with a little salt until you have a very stiff and let them rest in the fridge.
Pour the broth into the bread pieces little by little until wet but not soaked. You have to pour a little and mix well before you pour more. Mix in the egg yolks, all the herbs and meat. Add salt to taste. Slowly incorporate the egg whites. Place the mixture into a baking tray. Preheat your oven to 170°C/338°F and bake for approximately 30 minutes.
Nádivka is done when the top is golden and crunchy.
