Albóndigas al pesto con cous cous al Ras el-hanout

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Albóndigas al pesto con cous cous al Ras el-hanout. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Albóndigas al pesto con cous cous al Ras el-hanout is one of the most favored of recent trending meals on earth. It's enjoyed by millions every day. It is simple, it's fast, it tastes delicious. They're fine and they look fantastic. Albóndigas al pesto con cous cous al Ras el-hanout is something which I have loved my entire life.

Many things affect the quality of taste from Albóndigas al pesto con cous cous al Ras el-hanout, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas al pesto con cous cous al Ras el-hanout delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Albóndigas al pesto con cous cous al Ras el-hanout is 4-6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Albóndigas al pesto con cous cous al Ras el-hanout using 17 ingredients and 7 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Make ready to make Albóndigas al pesto con cous cous al Ras el-hanout:

1. 300 gr carne picada mixta
2. 100 gr papada picada
3. 1 c.s. mostaza
4. 1 huevo
5. 1 escalonia
6. 1 diente ajo
7. Pan rallado
8. Piñones
9. 4 tomates triturados
10. Fondo de ave
11. Salsa pesto
12. 175 gr cous cous
13. 175 gr agua
14. 1 calabacín
15. Ras el-hanout
16. Harina
17. 1 nuez de mantequilla

Instructions to make to make Albóndigas al pesto con cous cous al Ras el-hanout

1. Mezclamos la carne picada, la papada, la mostaza, el huevo, la escalonia y el diente de ajo bien picado, los piñones y pan rallado y mezclarlo bien para que coja la consistencia para hacer las albóndigas. Salpimentamos a gusto.
2. Boleamos, enharinamos ligeramente y las doramos a fuego fuerte. Las reservamos en papel absorbente.
3. En una cazuela mezclamos el tomate triturado y un poco de fondo de ave de manera que tenga textura de salsa espesa. Añadimos las albóndigas, tapamos y dejamos cocer a fuego suave durante 20 o 25 minutos. Vamos vigilando el nivel de líquido añadiendo fondo si fuera necesario. Pero se trata que sea una salsa espesa no una sopa!!!
4. Ponemos en un cazo el agua a hervir. La sacamos y añadimos al bol con el cuscús. Tapamos y dejamos 10 minutos.
5. Picamos en brunoise el calabacín y lo rehogamos en una cazuela ancha con la nuez de mantequilla.
6. Cuando esté pochado, añadimos el cuscús que ya habrá absorbido el agua, desmenuzándolo para que quede suelto. Removemos bien, y añadimos la especia Ras el haout a gusto. Salpimentamos. Dejamos que se seque bien y que se dore ligeramente algunos granos.
7. Emplatamos en una bandeja amplia, al fondo el cuscús, repartimos por encima las albóndigas y una cucharada de pesto encima de ellas. Combinación de sabores buenisimaaaa!!!

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So that's going to wrap it up for this exceptional food Simple Way to Make Quick Albóndigas al pesto con cous cous al Ras el-hanout. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!