Portions / number of people: 4 people
Preparation time: 10. minutes
Cooking time: 20 minutes
Introduction:They can be made from beef, pork or mixture.
-3/4 minced meat
-4 garlic 1 onion
-2 egg parsley
-2 stock measures
-2 measures of oil
-1 Bay leaf
-2 meters of white wine
-Breadcrumbs and flour
Chop very often 3 garlic and parsley, beat it the eggs, mix with the meat and bread crumbs until we see that the mixture does not stick in the hand. Put the oil to heat and pressure – 3 min. While we make the balls and rebozamos them in flour.
We put them in the bucket mixing with the hot oil and saute in pressure 5 min. Cut onion, extra garlic and carrots into small cubes. Remove the excess oil from the sofrito, leaving a little in the background. Add the onion, carrot, salt, pepper, laurel, wine, broth, crushed tomato and 2 tablespoons of arina. Mix and do in cooking/oven 12 minutes. If the sauce is liquid and we want to thicken it add a little more of arina, this tastes.
Nutritional information: Bread crumbs buy as mixed with garlic and dried parsley, even so add garlic chopped, gives more flavor, this goes tastes. Also can ruin peas as 1/4 kg.
I’ve made fried tomato because they have no natural at the time and if the sauce is thick add a little more than clade, that I’ve made is a stew sobrente and has been death.
I have accompanied with potatoes fried in cubes.