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Monday, September 15, 2014

FUEGO MANSO (OCast) WITH UNIQUE 13TH CENTURY MEATBALL RECIPE

Unique - Frying Meatballs in a Vinagrette
Photo by: Lord-Williams 
Cast fuego lento,  Eng low heat. [Villena/Calero. 2002:63a]

MEATBALLS ADAPTED FROM HUCCI’S AL-ANDALUS #4. PLATO DE ALBÓNDIGAS, p 17

Ingredients

1 lb meat
1 onion
1 tbsp and 1 c olive oil
2 tbsp murri
½  tsp white pepper
1 tsp ground coriander seed
1 tsp cumin
2 pinches saffron mashed
3 eggs slightly beaten
1 tbsp vinegar
1 garlic clove mashed
other spices at will[1]

Uniquely Juicy Meatballs
Photo by: Lord-Williams
Preparation

This is a delicious dish, promoting good digestion and it is similar to the previous recipe, #3.

Remove tendons and grind tender meat for meatballs. Put it is a bowl and add the juice from 1 onion, 1 tsp murri, ¼  tsp pepper, coriander, cumin, 1 pinch saffron dissolved in 1 tbsp olive oil and 1 egg. Mix all together. Make large meatballs and set aside.

Heat a frying pan or pot. When hot, add 1 c olive oil, 1 tbsp vinegar, 1 tbsp murri, garlic and other spices at will.  When boiling, add the meatballs.

When done, remove the meatballs, put them in a separate pot and place this on the hearthstone (i.e. over low heat) cover them with 2 egg,s 1 pinch of saffron and 1/8 tsp pepper.

This dish may be dyed as any variety of tafaya.




[1] The Medieval Spanish Chef used Duke’s Powder. See blog titled cardomomo, published August 16, 2012 for recipe.

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