Albondigas Andaluces
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- 250 gr minced beef
- 300 gr minced veal
- 300 gr minced pork
- 1 cup bread-crumbs
- 40 cl dry white wine
- 14 cloves garlic
- 2 beaten eggs
- 1 bunch parsley, finely chopped
- 2 tablespoons olive oil
- 1 chopped onion
- 1 small carrot, finely cut
- 25 peeled almonds
- 50 cl chicken or beef broth
- pinch saffron
- laurel leaf
- bunch chive
- salt and pepper
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Moisten the bread-crumbs with a little wine. Peel en chop
three cloves of garlic and put them in a bowl, together with the
bread-crumbs, minced meat, eggs, half the parsley, salt and pepper, and mix
well. Roll little meatballs the size of a walnut. Heat the
oil in a frying pan and sauté them until they are golden brown. Remove the
meatballs from the pan and keep them warm. Now, fry the onions and the carrot
in the same pan. Add the rest of the wine and the garlic. Cook on low heat
until most of the liquid is evaporated. Crush the almonds
in blender or mortar to powder. Add the broth little by little while
stirring constantly. Pour this mixture into the frying pan, add the
meatballs, the rest of the parsley, saffron and laurel. Cover and simmer for 45 minutes
on very low heat. Sprinkle with the chopped chive and serve warm.
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Tapas
Aceitunas Sevillanas
Albondigas
Anchoas Marinadas
Calamares Fritos
Champiñones
Croquetas de Pollo
Datiles Rellenos
Gambas Pil-Pil
Mejillones
Pinchitos
Traveses de Cerdo
Vieiras a la Gallega
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