Guguluf appetizer

When I have too many leftovers in the fridge or a few vegetables I don't know what to do with, I often make this appetizer. It doesn't have complicated ingredients and is perfect when you want something quick, filling, but also easy to adapt with what you have on hand. It's the kind of recipe you whip up in an afternoon, stress-free, especially if you have a large goose egg or chicken eggs. It's good both warm and cold.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 40 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: savory appetizer, suitable for platters or cold snacks

Ingredients

2-3 stalks of leeks
1 red bell pepper
approximately 300 g pitted olives
1 jar of marinated wild mushrooms (usually 280-300 g)
100 g Victoria salami
100 g pressed ham
1 goose egg (or 3 chicken eggs)
2-3 tablespoons breadcrumbs
4-5 tablespoons white flour
1 packet baking powder
olive oil, enough to sauté the vegetables
iodized salt, to taste
freshly ground pepper, to taste

Preparation method

1. Slice the leeks and red bell pepper into rounds. If the olives are too large, you can leave them whole or cut them in half, according to preference.

2. In a pan, heat a little olive oil (not much, just enough to prevent sticking). Add the leeks and bell pepper, and sauté for a few minutes until they start to soften.

3. Add the well-drained marinated mushrooms. Also add the Victoria salami and pressed ham, cut into small cubes or strips. Sauté everything together, stirring occasionally, until the liquid released by the mushrooms evaporates and the vegetables are lightly browned. Towards the end, season with salt and pepper to taste.

4. When the vegetables are softened, sprinkle 2-3 tablespoons of breadcrumbs and mix. The breadcrumbs help bind the mixture and absorb excess liquid. Turn off the heat and let it cool for 5-10 minutes.

5. In a separate bowl, beat the goose egg (or 3 chicken eggs) with the flour and baking powder. Do not overmix, just enough to combine.

6. Pour the egg mixture over the vegetables and meat in the pan. Mix well so that all the ingredients are evenly coated.

7. Transfer everything to a bundt pan or a heat-resistant dish. There's no need to line the pan if you don't have sticking issues; you can lightly grease the dish with oil if you know you have such problems.

8. Bake in the oven (preheated to medium heat, 180°C) for about 40 minutes, uncovered. Check towards the end; it should be lightly browned on top and not liquid in the center.

9. After removing it, let it cool completely in the pan. Only then should you turn it out onto a platter. It cuts best after it has cooled.

Why I make this recipe often

I use it whenever I have leftover salami, ham, or vegetables that won't work in anything else. It doesn't require special organization and keeps well in the fridge. You can vary the ingredients, and it's suitable for party platters or for lunch boxes.

Tips and variations

Tips

- Let the mixture cool slightly before adding the eggs to avoid rapid coagulation.
- If you notice that the vegetables release a lot of water, slightly increase the amount of breadcrumbs.
- Cutting the slice is easier once the dish is completely cool.

Substitutions

- The goose egg can be replaced with 3 chicken eggs, without any other adjustments.
- The Victoria salami and ham can be swapped for other types of cold cuts you have in the fridge.
- If you don't have marinated mushrooms, you can use canned mushrooms or quickly sautéed ones.

Variations

- You can add small pieces of hard cheese (like cheddar) for extra flavor.
- If you prefer a more vegetarian version, skip the meat and increase the amount of vegetables.
- Instead of red bell pepper, you can also use green bell pepper.

Serving ideas

- It works well sliced cold, on an appetizer platter.
- It can also be used in sandwiches for lunch.
- It can be a quick snack served with a simple salad.

Frequently asked questions

1. What happens if I use chicken eggs instead of a goose egg?
No problem, use 3 chicken eggs instead of one goose egg. The mixture won't change in texture or essential flavor.

2. Can I make the recipe without meat?
Yes, you can omit the salami and ham. You can supplement with other vegetables or even more mushrooms.

3. Can the dish be frozen?
I do not recommend freezing, as the texture changes upon thawing and can become soggy.

4. How long does it last in the fridge?
Stored in a closed container, it stays good for about 3 days.

5. Can I use other types of mushrooms?
Yes, any kind of marinated or canned mushrooms works just as well.

Nutritional values

Approximate estimate per slice (if you cut 10 slices):
Calories: 130-150
Protein: 7-8 g
Fat: 8-9 g
Carbohydrates: 8-10 g
Values are indicative and may vary depending on the cold cuts or olives used. The salami and ham contribute the most fat and protein.

Storage and reheating

Keep the dish in the fridge, in a closed container, for up to 3 days. It is usually consumed cold, but if you want, you can heat it in the oven for 5-10 minutes, uncovered, at medium temperature. I do not recommend freezing; the texture is not the same after thawing. After cooling, it slices more easily and looks better on the platter.

 Ingredients: leeks 2-3 pieces, olive oil, bell pepper 1 piece, pitted olives approx. 300 g, marinated forest mushrooms 1 jar, salami approx. 100 g, pressed ham approx. 100 g, goose egg 1 piece, breadcrumbs 2-3 tablespoons, white flour approx. 4-5 tablespoons, baking powder 1 packet, iodized salt, freshly ground pepper.

 Tags:  guguluf appetizer