Albóndigas de magro ibérico con canela

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Albóndigas de magro ibérico con canela. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Albóndigas de magro ibérico con canela, 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 de magro ibérico con canela 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 de magro ibérico con canela is 4 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 de magro ibérico con canela estimated approx 50 minutos.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Albóndigas de magro ibérico con canela using 16 ingredients and 6 steps. Here is how you can achieve it.

El magro de cerdo Ibérico, es una carne con un sabor excepcional para cualquier tipo de guiso, por esa razón en esta ocasión os la presento en forma de albóndiga con una receta catalana que sabe deliciosa.

Ingredients and spices that need to be Get to make Albóndigas de magro ibérico con canela:

1. 500 g carne magra de cerdo Ibérico picada
2. 1 huevo
3. 1 cebolla
4. 4 tomates maduros
5. 3 dientes ajo
6. 1 rama canela
7. 1/2 onza chocolate negro
8. 1 cucharada pimentón
9. Pimienta negra molida
10. 1 poco albahaca
11. 1 pizca comino molido
12. Sal
13. Aceite de oliva virgen extra
14. Harina
15. Pan rallado
16. 1 trozo pimieto rojo

Instructions to make to make Albóndigas de magro ibérico con canela

1. En un bol depositamos la carne y vamos añadiendo, el huevo, un diente de ajo picado muy fino, sal, pimienta y lo mezclamos todo muy bien, si vemos que nos queda muy blanda le añadimos un poco de pan rallado. (tendremos en cuenta que no nos quede demasiado densa).
2. A continuación formamos las albóndigas con las manos procurando que no sean demasiado grandes y las enharinamos.
3. En una cazuela echamos aceite y vamos sellando las albóndigas, cuando las veamos doradas por todos los lados las apartamos y reservamos.
4. En el mismo aceite procedemos a hacer el sofrito echando primero los ajos picados, cuando estén un poco dorados añadimos la cebolla y el pimiento picado en cuadritos y lo dejamos pochar, cuando lo veamos bien pochado añadimos una cucharadita de pimentón lo removemos bien e inmediatamente añadimos los tomates pelados y picados.
5. Ahora es el momento de echar una rama de canela y dejar que se cocine hasta que evapore el líquido de los tomates, a continuación añadimos un vaso de vino y dejamos que se evapore, echamos un poco de albahaca y una pizca de comino en polvo.
6. Añadimos a el sofrito las albóndigas y las cubrimos con agua, dejamos cocinar unos diez minutos hasta que nos espese la salsa a nuestro gusto, en ese momento echamos un poco de chocolate removemos paramos el fuego, dejamos reposar. Y ya tenemos unas excelentes albóndigas. Bon profit !!!!

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