Bondiola meatballs
Bondiola meatballs
2018-08-08 15:37:36
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prep time
Cooking time
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
- 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.
- Then, cover with foil aluminum making a small cut to allow some liquid evaporate.
- 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.
- 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.
- 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.
- 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.
- The lightest part rises, butter, the low weight, serum. Repeat the operation once more, will reduce the amount of butter in half.
- It can be used normally melting, is lighter
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