|
Albóndigas Con Picada De Almendra (Meatballs In An Almond Sa spanish, beef 1 for the meatballs: 1 lb ground beef 1/3 cup bread crumbs 1/3 cup chicken broth 1 tablespoon minced parsley 2 garlic cloves, minced 1/2 teaspoon lemon juice 2 tablespoon minced prosciutto 1/2 teaspoon salt 1 black pepper to taste 1 egg white 1 flour for dusting 1 for the sauce: 2 tablespoon olive oil 3 tablespoon onion, minced 2 tablespoon tomato, chopped 1/4 cup dry white wine 1/2 cup chicken broth 1 bay leaf 1 salt and pepper to taste 1 tablespoon parsley, minced 2 cloves garlic, minced 1 a few strands of saffron, crumbled 1 tablespoon almonds, chopped 1/4 teaspoon paprika 2 tablespoon fresh or frozen peas 1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mix in the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatball with flour. 2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs on each side. Lower the heat and add onion. Cook until golden, add tomato and cook for one minute. Stir in the wine, broth and bay leaf. Season with salt and pepper, cover and cook for 30 minutes. 3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and paprika in a blender or mini-food processor. Mash into a paste. Add this mixture along with the peas to the meatballs and cook for 15 more minutes. Serve hot. Contributor: Esther Pérez Solsona Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |