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Featured Cookbook
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Albondgas
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Chicken with Raisins and Pine Nuts
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Magdalenas
Book Description
Spanish cuisine is wonderfully rich in seafood. Salmon, tuna, shrimp, clams, oysters, and scallops are all featured here in authentic recipes flavored with Spain’s other national tastes—olive oil, wine, sea salt, almonds, sherry, and an abundance of vegetables and fruits. Cooking Spanish opens with an extensive chapter on "Tapas Traditions," and 250 color photographs show the mouth-watering results.
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Cooking Spanish
Authors: John Newton
Date: April 2005
ISBN: 159223402X
Publisher: Thunder Bay Press (CA)
Paperback
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All over the world you will find meatballs, but none as flavorful as the albondgas of Spain. Originally Moorish — all Spanish words starting with “al” are Arabic in origin - these meatballs are recognizable through their rich sauce, golden-fried appearance, and generous use of spices.
Serves 6
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6 oz. ground pork
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6 oz. ground veal
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3 cloves, crushed garlic
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1/3 dry breadcrumbs
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1 teaspoon ground coriander
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1 teaspoon ground nutmeg
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1 teaspoon ground cumin
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a pinch ground cinnamon
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1 egg
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3 tablespoons olive oil
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Spicy Tomato Sauce:
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4 teaspoons olive oil
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1 chopped onion
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1 clove garlic, crushed
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1/2 cup dry white wine
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14 oz. can good-quality crushed tomatoes
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4 teaspoons tomato paste
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1/2 cup chicken stock
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1/2 teaspoon cayenne pepper
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1/2 cup fresh or frozen peas
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Combine the pork, veal, garlic, breadcrumbs, spices, egg, and some salt and pepper in a bowl. Mix by hand until the mixture is smooth and leaves the side ot the bowl. Refrigerate, covered, tor 30 minutes.
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Roll tablespoons of the mixture into balls.
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Heat 4 teaspoons olive oil in a frying pan and toss half the meatballs over medium-high heat for 2—3 minutes or until browned. Drain on paper towels. Add the remaining oil, if necessary, and brown the rest of the meatballs. Drain on paper towels.
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To make the spicy tomato sauce, heat the oil in a frying pan over medium heat and add the onion. Cook, stirring occasionally, tor 3 minutes or until soft and translucent.
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Add the garlic end cook for 1 minute.
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Increase the heat to high, add the wine, and boil for 1 minute.
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Add the crushed tomatoes, tomato paste, and stock and simmer for 10 minutes.
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Stir in the cayenne pepper, peas, and meatballs and gently simmer for 5—10 minutes or until the sauce is thick.
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Serve hot.
More From This Book:
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Albondgas
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Chicken with Raisins and Pine Nuts
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Magdalenas
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