Alb nigas en salsa espa ola

30 mins
Serves 15
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Directions

  1. 1Mix minced meat, white bread, milk, one egg, one garlic clove, a bunch of fresh chopped parsley, flour, sea salt, grounded pepper and grounded porcini.
  2. 2Mix minced meat, white bread, milk, one egg, one garlic clove, a bunch of fresh chopped parsley, flour, sea salt, grounded pepper and grounded porcini.
  3. 3Mix minced meat, white bread, milk, one egg, one garlic clove, a bunch of fresh chopped parsley, flour, sea salt, grounded pepper and grounded porcini.
  4. 4Form the mixed ingredients into balls.
  5. 5Form the mixed ingredients into balls.
  6. 6Form the mixed ingredients into balls.
  7. 7Put some oil in a pot.
  8. 8Put some oil in a pot.
  9. 9Put some oil in a pot.
  10. 10Toast the meatballs until they are slightly golden.
  11. 11Toast the meatballs until they are slightly golden.
  12. 12Toast the meatballs until they are slightly golden.
  13. 13Chop all the veggies.
  14. 14Chop all the veggies.
  15. 15Chop all the veggies.
  16. 16Toast the veggies properly.
  17. 17Toast the veggies properly.
  18. 18Toast the veggies properly.
  19. 19Add and toast some saffron.
  20. 20Add and toast some saffron.
  21. 21Add and toast some saffron.
  22. 22Add some tomato paste.
  23. 23Add some tomato paste.
  24. 24Add some tomato paste.
  25. 25Deglaze with some white wine.
  26. 26Deglaze with some white wine.
  27. 27Deglaze with some white wine.
  28. 28Cover the whole thing with rich homemade broth.
  29. 29Cover the whole thing with rich homemade broth.
  30. 30Cover the whole thing with rich homemade broth.
  31. 31After around 15 minutes of stewing, blend the sauce.
  32. 32After around 15 minutes of stewing, blend the sauce.
  33. 33After around 15 minutes of stewing, blend the sauce.
  34. 34Bring the sauce back in with the meatballs.
  35. 35Bring the sauce back in with the meatballs.
  36. 36Bring the sauce back in with the meatballs.
  37. 37Suggest to fix the texture.
  38. 38Suggest to fix the texture.
  39. 39Suggest to fix the texture.

Ingredients

  • 500 g minced meat
  • 500 g minced meat
  • 500 g minced meat
  • 30 g white bread
  • 30 g white bread
  • 30 g white bread
  • 70 g milk
  • 70 g milk
  • 70 g milk
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • 1 bunch fresh chopped parsley
  • 1 bunch fresh chopped parsley
  • 1 bunch fresh chopped parsley
  • for coating flour
  • for coating flour
  • for coating flour
  • 5 g sea salt
  • 5 g sea salt
  • 5 g sea salt
  • to taste grounded pepper
  • to taste grounded pepper
  • to taste grounded pepper
  • to taste grounded porcini
  • to taste grounded porcini
  • to taste grounded porcini
  • 15 g garlic
  • 15 g garlic
  • 15 g garlic
  • 325 g onion
  • 325 g onion
  • 325 g onion
  • 125 g carrot
  • 125 g carrot
  • 125 g carrot
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 pinch saffron
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 100 g shredded fresh tomato
  • 100 g shredded fresh tomato
  • 100 g shredded fresh tomato
  • 1 cup white wine
  • 1 cup white wine
  • 1 cup white wine
  • to taste salt
  • to taste salt
  • to taste salt
  • 400 g chicken or beef stock
  • 400 g chicken or beef stock
  • 400 g chicken or beef stock

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