Cod meatballs, piparras and Umbra

Meatballs ingredients:
  • 900 g desalted cod loin.
  • 30 g of lemon juice.
  • 50 g of Brandy.
  • 75 g ground almonds.
  • 10 g of garlic.
  • 15 g of fresh parsley.
  • 80 of Umbra.
  • C/S of black pepper.
  • 2 eggs.
  • 125 g of breadcrumbs.
  • 150 g of fresh milk.
  • 150 g of breadcrumbs.


Meatballs elaboration:
Mix all the crushed ingredients in the blender and knead very well. Then, bowling, flour and fry in extra virgin olive oil.

Tomato sauce ingredients:
  • 1 Kg of onion.
  • ½ Kg green pepper.
  • 50 of garlic.
  • 1 Kg of fried tomato.
  • 50 g d of vinegar.
  • 0,5 L of chicken broth.
  • 100 g of piparras (green spicy paprika) from Navarra.


Tomato sauce elaboration:
Fry the garlic, onion and peppers. Add broth, vinegar and tomato. Reduce and crush.

Add the julienne cut piparras to make the pieces feel.

Allergens:
Gluten, fish, dairy and eggs..