Publicado por:Trufas Manjares de la Tierra | Trufa negra

 

The black truffle: special and unique flavor.

 

 

We will make a very typical Spanish food, «traditional grandmother’s meatballs» that we ate when we were a child and not often lacking in Spanish restaurants. The meatballs is a dish well known in many countries in Europe, America, EU, etc.
This dish is very easy and that in each place where people live adapts it with spices, condiments they like and the type of meat they prefer; pork, lamb, chicken, etc..
 
In where we live, in Sarrrión,Teruel, Spain, we are lucky to have black truffle, the black truffle give a special flavor, different and unique., you have to try it, not forget the taste.
SPICY LAMB MEALTBALLS WITH BLACK TRUFFLE
 
Ingredients
For the mealtballs
    • 125g/4½oz thinly sliced Serrano ham, finely chopped
    • 1½ tsp cumin seeds, freshly ground
    • 2 tbsp chopped fresh flatleaf parsley
For the sauce
    • 800g/1lb 12oz vine-ripened tomatoes, peeled, chopped
    • 200ml/7fl oz good quality fino sherry
    • 2 bay leaves
    • 1 tbsp brandy truffle
    • 1 black truffle (1oz)
For the potato chips
    • olive oil, for frying
    • 3 large potatoes, peeled, very finely julienned
To serve
    • handful chopped flat-leaf parsely
Preparation method
.          For the mealtballs,                                                                                                  Soak the bread in the milk for five minutes, then squeeze out the excess milk.
      Place the bread, ham, lamb mince, garlic, spices, parsley and seasoning into a bowl and mix until well combined.
      Shape the mixture into approximately 40 meatballs (each weighing about 20g/¾oz).
      Heat the oil in a frying pan and fry the meatballs for 4-5 minutes, or until golden-brown all over. (You may need to do this in batches.)
      For the sauce, heat the olive oil a frying pan and fry the shallots, garlic and chilli for 8-10 minutes, or until softened.
      Add the tomatoes, sherry, stock, bay leaves, salt and pepper and simmer gently, stirring now and then, for one hour, or until the sauce has reduced and thickened.
      Add the brandy truffle and the meatballs and simmer gently for five minutes or until heated through. Discard the bay leaves.
      Meanwhile, for the French fries, heat a deep fat fryer to 120C/250F.
      Cook the potatoes for two minutes, then remove them from the oil. Increase the temperature to 180C/350F and cook the potatoes for a further 4-5 minutes, or until pale golden-brown. Remove the French fries from the fryer and set aside to drain on kitchen paper. Season with salt.
     To serve, spoon the meatballs onto a plate, scatter with a little chopped parsley and drizzle with a little more olive oil, grated black truffle over. Serve with the French fries.
I hope do you like it!
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