Meatballs
with cuttlefish
Ingredients
• 400gm of
minced pork meat
• 400gm of prawns
• 2 eggs
• 400gm of cuttlefish
• Garlic
• Parsley
• Pepper
• 1 onion
• Tomato sauce
• Pine nuts
• Hazels
• Almonds
• Toasted bread
• A cup of sour wine
• Bread crumbs soaked in a mild white wine
Chop the prawn meat
and mix with the pork, chopped garlic, parsley, bread crumbs and
two whisked eggs, salt and pepper. Make the meatballs and cover
with flour. Fry the prawn heads in oil and take out to boil, to
get a thick stock. In the oil that was left fry the meatballs
and separate.
In the same oil with a little more added if necessary, fry the
cuttlefish and separate also. Use the same oil to fry the chopped
onion and the tomato sauce and when the fried tomato and onion
is cooked add the cuttlefish, part of the stock obtained from
the prawns and the chopped garlic, parsley, toasted bread, almonds,
pine nuts and hazels, diluted with the cup of sour wine.
When the cuttlefish is tender, add the meatballs and leave to
cook briefly. Serve.