Albóndigas con tomate y albahaca

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Albóndigas con tomate y albahaca. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Albóndigas con tomate y albahaca, 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 con tomate y albahaca 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 con tomate y albahaca is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas con tomate y albahaca estimated approx 1h.

To begin with this recipe, we must prepare a few ingredients. You can have Albóndigas con tomate y albahaca using 13 ingredients and 12 steps. Here is how you can achieve that.

La carne picada envasada tiene conservantes, entre ellos PLV (sulfitos, etc.). Escojo las piezas que quiero y le digo al carnicer@ de confianza que me las pique dos veces.
También la uso para hacer los filetes rusos.

Ingredients and spices that need to be Prepare to make Albóndigas con tomate y albahaca:

1. 300 grs carne picada de ternera sin nervios
2. 300 grs carne picada de lomo de cerdo, de dos colores mejor
3. 1 zanahoria grande
4. 1 patata mediana
5. 1 cebolla mediana
6. 1 diente ajo
7. 1 huevo
8. 100 grs pan rallado
9. pimienta negra
10. sal
11. harina
12. Aceite de Oliva Virgen Extra
13. Salsa de tomate con albahaca (consultar receta)

Steps to make to make Albóndigas con tomate y albahaca

1. Pelar el diente de ajo, la zanahoria y la patata, reservar.
2. Pelar la cebolla dejando la parte de las raices para que se mantenga unida al rallar, reservar.
3. Salpimentar la carne picada en un bol y mezclar con las manos.
4. Rallar con un rallador de mano en el bol: el ajo, la cebolla, la zanahoria y la patata. Añadir sal y mezclar después de incorporar cada ingrediente.
5. Añadir el huevo y una pizca de sal, mezclar.
6. Espolvorear el pan rallado en el bol hasta cubrir de una fina capa la mezcla y amasar. Ajustar si fuera necesario hasta conseguir una masa que no se pegue demasiado a los dedos.
7. Dejar macerar tapado el bol en la nevera una hora almenos.
8. Hacer bolas no demasiado grandes (25 / 30 unidades) con la ayuda de una cuchara y las manos.
9. Harinar de una en una (en un plato hondo) o de dos en dos (con el truco de la bolsa). En compañía mejor, a mí me ayudan mis hijas, es más divertido.
10. Freír hasta dorar a fuego alto en una sartén con aceite de oliva Vírgen extra (en dos veces). Retirar en papel absorbente.
11. Incorporar poco a poco las albóndigas escurridas, a la sartén o cacerola baja grande que tiene la salsa de tomate. Remover con cuidado.
12. Cocinar a fuego lento con la tapa 5 minutos, retirar del fuego y dejar reposar unos minutos.

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