Ingredients: 2 lb (1 kg) of monk's rhubarb, 5 tablespoons of butter, 3 tablespoons of flour, a cup and a half of milk, 2 hard-boiled eggs, 4 raw eggs, 4 slices of bread, salt and black pepper to taste.
Preparation: Wash the monk's rhubarb, clean and cut it into small pieces. It is boiled until tender in salted water and then drained.
In a pan, fry the flour in hot oil until golden. Add milk, stirring constantly.
Add the cooked dock and let everything simmer on a slow fire for about ten minutes. Occasionally stir with a wooden spoon to prevent burning.
Meanwhile, bake the slices of bread, with an egg broken on top of each. The puree is served sprinkled with the grated boiled egg with salt and pepper to taste, and with a bread slice with baked egg on top of it.
Dock with potatoes is a delicious and nutritious meal.
Ingredients: 1 pound of dock, 5 medium potatoes, 2 eggs, 1 yoghurt, salt and black pepper to taste.
Preparation: Wash the monk's rhubarb, trim and cut it into small pieces. It is boiled until tender in salted water and drained. Meanwhile, boil the potatoes until soft. Peel them, cut them into round slices and line them up in an oiled tray.
Bake until golden, distribute the dock on top and pour the beaten eggs with yoghurt over everything. Bake until the topping begins to redden.
Dock patties are very tasty and a pleasantly fresh treat.
Ingredients: 2 lb (1 kg) of monk's rhubarb, 7 oz (200 grams) of spinach, 2 bunches of parsley, 4/5 cup (200 grams) of crushed or grated feta cheese, 4-5 tablespoons of flour, 1 cup of oil, 3 eggs, salt and black pepper to taste.
Method of preparation: The spinach and dock are cut finely and boiled in salted water until soft. Drain them and add the eggs, salt, pepper, feta cheese and flour.
Using two spoons, form meatballs, then fry in hot cooking oil. Once a meatball is dropped in fat, it is pressed to become flat and wide. Fry until golden on both sides.