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Ingredientes
- 4 slc Stale bread without crusts
- 3/4 lb Grnd lean pork or possibly veal
- 1/2 lb Grnd raw or possibly smoked ham or possibly Canadian bacon
- 2 x Garlic cloves finely minced
- 3 Tbsp. Finely minced parsley
- 3 x Extra-large Large eggs separated Salt and freshly grnd black pepper to taste Extra virgin olive oil for frying
- 1 x Onion minced
- 2 Tbsp. Extra virgin olive oil
- 1 x Garlic clove finely minced
- 2 Tbsp. Finely minced parsley
- 1 Tbsp. Flour
- 1 c. Good meat or possibly chicken stock
- 1 c. Oaky Spanish white wine or possibly a dry white wine mixed 3:1 with pale dry Montilla
- 1 x Bay leaf
- 1/8 tsp Grnd cinnamon
Direcciones
- If you are using a food processor, make the bread crumbs first, then grind together the pork or possibly veal and ham or possibly Canadian bacon. Add in the crumbs, garlic, parsley and 3 egg yolks, keeping the whites to use later for the coating. Mix everything together, seasoning well, to make a stiff pate.
- With your hands, shape the mix into small sausages about 2-inches long, then flatten into shoe shapes. Heat 3 to 4 Tbsp. of oil and fry the patties about 3 min on each side. Reserve them on a tray and refrigerateat least 1 hour.
- For the sauce, soften the onion in 2 Tbsp. of oil till golden brown, adding the garlic and parsley for the last few min. Tipping the pan, spoon out any visible oil, then stir in the flour and cook 1 minute. Stir in the stock, wine, bay leaf, and cinnamon and simmer 5 min.
- About 15 min before serving, beat the egg whites with a little salt till peaks form and coat the 'alpargatas'. Fry 2 to 3 min on each side, till colored and heated through. Reheat the sauce in a large casserole, slip in the 'alpargatas' in a single layer, and simmer gently 10 min. Buttered zucchini sticks make a good accompaniment.
- Serves 4 to 6.
- Comments: These pork and ham patties from Valencia are unusual and rather fun. Made in advance, they are then served in a wine and cinnamon sauce. An alpargata is a casual shoe with a rope sole-better known by its French name of espadrille. When fried, the patties do look very much like rope soles, because the coating of egg white fries in the characteristic ring pattern.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 4 servings | |
| Calories 493 | |
| Calories from Fat 234 | 47% |
| Total Fat 26.12g | 33% |
| Saturated Fat 7.99g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 468mg | 20% |
| Potassium 403mg | 12% |
| Total Carbs 41.67g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.75g | 2% |
| Protein 22.69g | 36% |
