Albóndigas en pepitoria - Jaén Paraíso Interior
Albóndigas en pepitoria
1/2 kg. minced turkey breast, 1/2 kg. minced pork, 8 fresh eggs, a piece of bread crumbs, a pinch of salt, a pinch of pepper, 1/4 kg. of toasted almonds, Extra Virgin Olive Oil, 1 liter of chicken broth, 3 tablespoons of vinegar, saffron and 1 glass of milk.
The minced meats are mixed with the bread soaked in milk, 5 whole eggs and 3 egg whites are added, the salt and the pepper. Everything is mixed well and the meatballs are formed. They are fried in abundant Extra Virgin Olive Oil. They are thrown into a pot, to which we will add the chicken broth, the 3 yolks beaten with the vinegar, the saffron thread and the almonds. We let them cook until they are tender. Once finished, ready to serve.
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