Segunda medieval-Almondegas com limão

Monday's maid is fair of face

Mix minced meat (pork and lamb) with some fresh goat´s cheese, chopped bacon, garlic, onions, egg yolks, wheat flour, grated bread, salt and pepper, saffron, cumin, powdered red peppers, whole-fat milk, parsley, coriander, dried figs (smashed) and some drizzles of a very good wine spirit. Use more flour when working the meat in order to get a smooth and mouldable dough. Use your fingers to mould little balls. Put some garlic and onions in a pan with olive oil and butter, dried laurel, some cloves and herbs. Let it cook for some minutes and then put the meatballs inside until they become slightly brown. Refresh it with a glass of spirit until it evaporates completely. In a saucepan, blend some whole-fat milk with corn flour, salt, black pepper and nutmeg and add it to the meatballs. Stir carefully and let it cook for 15 minutes. Put the meatballs and their sauce in a serving plate. Sprinkle with some chopped parsley and coriander and it's ready to eat!-  if you are not confident in the medieval approach try my modern version (pictured above) of Almondegas com limão


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