INGREDIENTS
- Pure pork meatballs:
- – Floor meat ham 1 kg.
- – Chopped onion 500 g.
- – Garlic clove 2 items.
- – Processed bread crumbs soaked in milk 400 g.
- – Fennel seeds 5 g
- – Cumin 3 g.
- – Anise 1 star.
- – Black pepper 1 g.
- – Aji molido 2 g.
- – Sal 5/6 g.
- – Chopped dill 5 g.
- For the pickled peppers:
- – Ajies 10 items.
- – White vinegar 1L.
- – Sugar 3 tbsp.
- – Salt 2 tbsp.
- – Pepper.
- – Laurel.
- At your service:
- – Pan kind pebete.
- – Meatballs.
- – Ketchup.
- – Ajies en vinegra.
- – Aged cheddar cheese or another cheese
- Reggio kind.
- – And zester.
- – Contemporary dill.
- For the tomato and dill sauce:
- – Chopped onion 400 g.
- – Garlic 3 cloves.
- – Pure plum tomato in a 1kg can.
- – Ripe perita tomatoes 3 pcs.
- – Sugar (if vital).
- – Dill seeds 1 tbsp.
- – Contemporary dill.
- – Black pepper.
Pure pork meatballs:
1.Prepare dinner the onion along with the garlic in olive oil till it is extremely clear and tender. Let cool.
2.Toast the spices and grind.
3.Let it cool and blend along with the meat, onion, add the bottom chili, salt and chopped dill.
4. Cool effectively and form into 20/30g balls.
5.Save within the freezer till able to serve.
6. Fry in loads of oil.
For the tomato and dill sauce:.
1.Lower the plum tomatoes into quarters, season with salt and pepper and prepare dinner in a robust oven till they’re golden brown to offer the sauce a smoky style.
2.Prepare dinner the onion together with the garlic till it’s tender and candy, add the pureed tomato and the roasted and chopped tomatoes.
3.Add the toasted and floor dill seeds. Prepare dinner till it reduces ¼ of the preliminary preparation and turns into candy.
4.As soon as completed add the chopped dill.
For the pickled peppers:
1.Place the well-washed chili peppers in a bowl. It is very important test that the chili peppers usually are not crushed or very ripe, as this may also help them ferment in an undesirable means. Cowl with water and go away it within the fridge for 1 full day if it is extremely scorching.
2.Drain effectively and place within the beforehand effectively washed and sterilized jars.
3.In a saucepan, boil the white vinegar for 3 minutes together with the sugar, bay leaf and pepper. Pour scorching into the jars the place the chilies are.
4.Cool and place lid. It’s higher to go away it for 30-40 days earlier than consuming in order that the flavors can focus effectively.
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