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Polpettine spagnole con salsa di mandorle

Meatballs! Potato croquettes, codfish balls, with anchovies, tuna or swordfish, meat, meatballs with cumin oriental baptized; balls of chickpeas and if, again, we put the cumin, become falafel, meatballs with rice fried croquettes and become Sicilian rice balls or the Roman balls of cauliflower, eggplant, friarielli ... pumpkin bread, sauce, lemon, fried, baked and ... English meatballs! (In almond sauce).

For 6 / 8 people

Long list of ingredients

For the meatballs

450 grams of minced meat (over time I have used all types of meat that I advanced in the fridge grinding them with a knife or, in the virtuous days, cut an end to knife)

55 grams of bread without crust (use old bread is not just what becomes dry powder)

1 onion, chopped fine 1 clove garlic

finely chopped 1 egg beaten 2 tablespoons

chopped parsley

little nutmeg

flour to taste 3 tablespoons

Water

3 tablespoons olive oil

lemon juice

salt and pepper

For the almond sauce

25 grams of bread

100 gr peeled almonds and toasted

2 cloves garlic, minced

1 / 2 cup dry white wine

1 / 2 half cup of vegetable broth salt and

pepper

First of all would be well, in this case, doing what should be done always and I do not mai, ovvero preparare tutti gli ingredienti prima di mettersi a cucinare. Comunque abbiate deciso di fare, si parte con la rpeparazione delle polpette. Mettete a mollo nell'acqua il pane grattugiato, strizzatelo e mettetelo inuna ciotola insieme alla carne, all'aglio, alla cipolla, al prezzemolo, uovo, noce moscata, sale e pepe. Impastate bene con le mani.

Con le mani umide, formate delle polpettine grandi quanto una noce, quindi infarinatele...grosso modo vi dovrebbero venire fuori circa 30 polpette.

Scaldate l'olio in una padella a fondo pesante e friggete un po' per volta le polpettine per circa 4 minuti, facendole dorare.

Scolatele e mettetele da parte.

began to prepare the sauce. Heat the oil a a frying pan, you cut up the bread and let it brown in a skillet with the almonds, stirring frequently and focus baso. Please do not fry violently, or the sauce will taste bad. Add the garlic and saute a few seconds, add the wine and let evaporate, then add salt and pepper, turn off the heat and let cool. Then repeat the contents of the pan and place in blender along with the vegetable broth until smooth and creamy and smooth.

Put everything in a pan, add meatballs and cook for about 25 minutes. Season with salt. Sprinkle with a little juice to taste lemon and chopped parsley.