[fusion_builder_container hundred_percent=»yes» equal_height_columns=»no» hide_on_mobile=»small-visibility,medium-visibility,large-visibility» background_position=»center center» background_repeat=»no-repeat» fade=»no» background_parallax=»none» enable_mobile=»no» parallax_speed=»0.3″ video_aspect_ratio=»16:9″ video_loop=»yes» video_mute=»yes» border_style=»solid» padding_top=»20px» padding_bottom=»20px»][fusion_builder_row][fusion_builder_column type=»1_1″ layout=»1_2″ spacing=»» center_content=»no» hover_type=»none» link=»» min_height=»» hide_on_mobile=»small-visibility,medium-visibility,large-visibility» class=»» id=»» background_color=»» background_image=»» background_position=»left top» background_repeat=»no-repeat» border_size=»0″ border_color=»» border_style=»solid» border_position=»all» padding_top=»» padding_right=»» padding_bottom=»» padding_left=»» margin_top=»» margin_bottom=»» animation_type=»» animation_direction=»left» animation_speed=»0.3″ animation_offset=»» last=»no»][fusion_text columns=»» column_min_width=»» column_spacing=»» rule_style=»default» rule_size=»» rule_color=»» hide_on_mobile=»small-visibility,medium-visibility,large-visibility» class=»» id=»» animation_type=»» animation_direction=»left» animation_speed=»0.3″ animation_offset=»»]

meatballs in almond sauce recipe

Fernando Madariaga_ © ICEX

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Ingredientes para las albóndigas:

    • 500 gr de carne picada
    • 100 gr de pan rallado o miga de pan mojado en leche
    • 2 huevos
    • 2 dientes de ajo
    • Perejil
    • Sal, pimienta y comino
    • Aceite de oliva

Ingredientes para las Salsa:

    • 2 rebanadas de pan cateto
    • 12 almendras
    • 2 dientes de ajo
    • Una ramita de perejil
    • Un vaso de vino blanco
    • Unas hebras de azafrán
    • Aceite de oliva

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Preparación: 15 min
Cocinado: 30 min

[/fusion_li_item][fusion_li_item icon=»fa-utensils fas»]

Raciones  2-4

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Elaboración de las albóndigas:

Salpimentar la carne y ponerle los ajos y el perejil picado pequeño. Ponemos el comino, los huevos y el pan escurrido. Mezclar bien hasta que quede una masa homogénea. Formar las albóndigas, pasar por harina y freír o hornear a 180ºC hasta que estén doradas. Pasarlas a una cazuela o cacerola. Incorporar la salsa y cocinar conjuntamente las albóndigas y la salsa.

Elaboración de la salsa:

Freímos el pan, las almendras, los dientes de ajo y el perejil. Ponemos en un recipiente todo junto e hidratamos con agua o caldo de ave o verdura. Incorporamos unas hebras de azafrán. Trituramos e incorporamos a las albóndigas junto con el vino blanco. Cocinamos unos minutos hasta que evapore el alcohol a fuego lento.

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