Albóndigas al Pedro Ximénez con Parmentier de patata

Hello everybody, hope you're having an amazing day today. Today, we're going to make a distinctive dish, Albóndigas al Pedro Ximénez con Parmentier de patata. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Albóndigas al Pedro Ximénez con Parmentier de patata is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It's appreciated by millions daily. They are nice and they look fantastic. Albóndigas al Pedro Ximénez con Parmentier de patata is something which I have loved my entire life.

Many things affect the quality of taste from Albóndigas al Pedro Ximénez con Parmentier de patata, 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 al Pedro Ximénez con Parmentier de patata 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 al Pedro Ximénez con Parmentier de patata is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Albóndigas al Pedro Ximénez con Parmentier de patata using 14 ingredients and 4 steps. Here is how you can achieve that.

Plato dulce.

Ingredients and spices that need to be Get to make Albóndigas al Pedro Ximénez con Parmentier de patata:

1. Parmentier:
2. Patata cocida
3. Nuez moscada
4. Pimienta negra
5. Leche
6. Mantequilla
7. Salsa:
8. 3 Zanahorias
9. 1 cebolla
10. 1/2 pimiento rojo
11. 1 pastilla caldo de carne disuelta en dos dedos de agua
12. Vino Pedro Ximénez (específico para salsas con pasas)
13. Pasas variadas
14. Albóndigas (caseras o compradas)

Instructions to make to make Albóndigas al Pedro Ximénez con Parmentier de patata

1. Para la parmentier cocemos unas patatas con su piel, lavadas previamente. Cuando estén cocidas, les quitamos la piel.Las rompemos, con pasapuré, tenedor, cuchara, con los pies... Lo que más fácil sea! A la vez que le añadimos una cucharada sopera de mantequilla, pisamos hasta ser puré y se añade la pimienta y la nuez moscada y un chorrito de leche (yo es que voy a ojo...) un poquito de cada vez hasta conseguir una textura que sea o como la de puré o más líquida... Menos, depende
2. Salsa:Cortamos la cebolla, pimiento y zanahoria (con la forma que queráis, total, va a la batidora), ponemos a pochar en una olla con un nada de aceite. Cuando esté casi cocinado, disolvemos en menos de medio vasito de agua una pastilla de caldo de carne (no hace falta que se disuelva toda) la echamos en la olla.
3. Pasados unos 3-4 minutos echas un chorrito de vino del Pedro este, un chorrito serán... 200 ml?Baja el fuego a medio (vitro de hasta 9, en 5) Más o menos, a ojo!! Pasados otros 2-3 minutos echa las pasas, las de tu gusto, yo puse variadas. Deja que se consuma todo el vino y pasa todo por la batidora, añadiendo un poquito de agua, algo menos de medio vaso, la textura que quieras conseguir a tu gusto!! Déjala ahí apartada mientras.
4. Rebozamos las albóndigas en harina, huevo y pan rallado en ese orden. Freímos en la sartén hasta que se doren. Echamos la salsa de vuelta en la olla, y las albóndigas, dejamos 4-5 minutitos a fuego bajo, que coja sabor y a emplatar.

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So that's going to wrap this up for this special food Recipe of Favorite Albóndigas al Pedro Ximénez con Parmentier de patata. Thank you very much for reading. I'm sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!