CookEat Recipe
Almondigas
Twelve beef and pork meatballs finished in a covered tomato and demi-glace sauce with peas and peppers, made here with pure ground saffron.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Measure TWO gills finished tomato sauce and ONE gill finished demi-glace. Loosen only the measured demi-glace portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring this portion to a rolling boil while stirring and check at least 165°F.
Step 2
Finely chop together one pound lean raw beef rump and one pound raw pork loin. Finely chop the peeled garlic clove and teaspoon parsley; add to the meat with one teaspoon of the salt and half teaspoon white pepper. Mix for five minutes. Divide into TWELVE equal parts, form egg shapes and lightly roll them in flour on a clean work surface.
Step 3
Heat the quart rendered leaf lard in a large stable pan suitable for frying, with ample space above the fat and following the equipment safe operating instructions. When hot but not smoking, carefully lower in the meatballs. Fry for about twelve minutes, turning occasionally until browned. Lift with a skimmer and drain on clean food-safe absorbent paper for ten minutes; proceed directly to the continuing hot cooking.
Step 4
Cut the TWO medium white onions and green pepper into small squares. Brown in half an ounce butter in an oven-safe sauté pan for about eight minutes, stirring. Add the meatballs, both prepared sauces, two tablespoons shelled green peas and two tablespoons fresh sweet Spanish-type red pepper cut in squares. Add the remaining half teaspoon salt, one saltspoon cayenne and HALF a saltspoon pure dry GROUND saffron.
Step 5
Cover and boil for ten minutes, then cook covered in the oven for about thirty minutes. Continue until ALL twelve mixed beef-pork balls reach at least 71°C in their centres, their flour coating is cooked and the peas and peppers are tender. Transfer to a hot dish and serve promptly.
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