Bondiola meatballs

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pork
kitchenette
Meats
Bondiola meatballs
Portions 4
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prep time
15 min
Cooking time
0 min
prep time
15 min
Cooking time
0 min
Ingredients
  • 1 kg. of pig bondiola
  • 2 branches of Rosemary
  • 4 Bay leaf
  • Salt and pepper
  • 1/2 litre of white wine
  • 1/2 litre of broth
  • 250 GR. barrillera sausage
  • 1 clove of garlic
  • 2 branches of celery
  • 4 shallots
  • 1/2 Cup of cooked white beans
  • 1 tablespoon parsley
  • 2 tablespoons toasted pumpkin seeds
  • 2 discs of flaky pie crust
  • Clarified butter
Instructions
  1. Place the bondiola in a grating of metal within a source. Salt and pepper and cover with Rosemary, 4 Bay leaves, the wine and the broth.
  2. Then, cover with foil aluminum making a small cut to allow some liquid evaporate.
  3. Heat the oven to moderate temperature and cooking the meat 2 hours. Add water or broth if the preparation required. Allow to cool and cut into pieces.
  4. In a dry frying pan cook the barrillera sausage rolled in a spiral. Remove, cut and mix in a bowl with the bondiola, sliced garlic and the shallots diced. Add salt, pepper, chopped parsley, hydrated and cooked beans and pumpkin seeds.
  5. Process ingredients, knead and shape into cylinders. Cut rectangles of dough, brush with butter and coil cylinders of meat with puff pastry, joining the edges. Moderate until brown oven cooking.
  6. Serving it may be accompanied with mustard sauce and fresh Sage. Clarified butter is butter serum separation, It is melting it in a water bath, boil. Allowed to cool, After curing, is made a hole in the middle and the serum is removed.
  7. The lightest part rises, butter, the low weight, serum. Repeat the operation once more, will reduce the amount of butter in half.
  8. It can be used normally melting, is lighter
Recipes easy to https://recetasdecocinafaciles.NET /

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