Hasselback Stuffed Balances - Keto
A very interesting way of stuffing balances, but also extremely tasty, I served them with cauliflower puree so that it stays within the Keto diet.
Preparation steps
- Balance the ends, then divide each in half, cut each half into 7-8 slices but not to the end, let them remain joined on the underside, the slices should be approximately the same width. Set aside until use. For the filling, put the meat, chopped onion and garlic, parsley, paprika, cloves, nuts, salt and pepper in a bowl. Mix everything into a uniform mass.
- Gently open the slices of balanca with your fingers, then press 1 tablespoon of the filling between the two plates, lightly press so that the plates stick together with the filling, thus continue to stuff between all the plates and all four pieces of balanca.
- Coat the deeper pan with a little oil, then cover the bottom with tomato sauce. Arrange the stuffed balanca, then press the sliced tomatoes and the diced peppers between the balanca. Cover everything with foil and bake in a preheated oven at 200 degrees for about 30 minutes. Remove the foil and bake for another 15 minutes to lightly brown everything.
- Let the finished dish cool down a bit, then serve with a little sauce or with cauliflower puree.
