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Ingredientes
- 1Â 1/2 lb grnd veal
- 2 tsp salt
- 1/2 tsp crushed red pepper
- 1 tsp chopped garlic
- 2 Tbsp. minced fresh cilantro
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. buttermilk
- 2 lrg Large eggs
- 3/4 c. bread crumbs
- 1/2 c. all-purpose flour
- 1 Tbsp. Essence
- Â Â (see Bayou Blast recipe)
- Â Â Oil for pan-frying
- 2 Tbsp. extra virgin olive oil
- 3/4 c. finely-minced onion
- 1 Tbsp. chopped garlic
- 3/4 tsp crushed red pepper
- 2 x anchovy fillets chopped
- 1/4 c. minced black olives such as Kalamata
- 1 Tbsp. tomato paste
- 1 can crushed tomatoes - (16 ounce)
- 1/4 c. water
- 2 Tbsp. minced parsley
- 2 Tbsp. minced cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- In a bowl combine veal, salt, red pepper, garlic, cilantro, parsley, buttermilk, 1 egg, and 1/4 c. of the bread crumbs and mix quickly but thoroughly to combine. Form into meatballs the size of a large walnut, about 2 Tbsp. each in size.
- Beat the remaining egg with 2 Tbsp. of water and 1 tsp. of the Essence in a shallow bowl. Combine the flour and 1 tsp. of the remaining Essence in a shallow bowl. Combine the bread crumbs with the remaining tsp. of Essence in a shallow bowl.
- Dip each ball first into the seasoned flour, then into the egg wash, and finally into the bread crumbs. Flatten the balls slightly to create a patty and place on a waxed paper-covered baking sheet. Cover tightly with plastic wrap and chill till ready to cook.
- In a large saute/fry pan, add in sufficient oil to come 1/2-inch up the side of the pan. Heat the oil to 350 degrees. Fry the meat pies in the oil in batches till deep golden and cooked through, about 3 or possibly 4 min each side, turning as they cook. Drain on paper towels and repeat with the remaining meat pies. Serve warm with Spicy Portuguese sauce.
- Spicy Portuguese Sauce: In a saucepan, heat extra virgin olive oil and saute/fry onion and garlic till soft and fragrant, about 4 min. Add in crushed red pepper, anchovy fillets, and olives and cook for 2 min. Add in tomato paste, tomatoes, and water and stir well to combine. Simmer uncovered for 20 min, till flavors have blended and sauce is thickened. Add in parsley and cilantro, and season with salt and pepper, to taste, and serve hot.
- This recipe yields about 36 meat pies.
- Yield: 36 pies
