Albóndigas rellenas de roquefort en salsa de Pedro Ximénez

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Albóndigas rellenas de roquefort en salsa de Pedro Ximénez. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Albóndigas rellenas de roquefort en salsa de Pedro Ximénez is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It's easy, it's quick, it tastes delicious. They're fine and they look wonderful. Albóndigas rellenas de roquefort en salsa de Pedro Ximénez is something which I've loved my whole life.

Many things affect the quality of taste from Albóndigas rellenas de roquefort en salsa de Pedro Ximénez, 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 rellenas de roquefort en salsa de Pedro Ximénez 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 rellenas de roquefort en salsa de Pedro Ximénez is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Albóndigas rellenas de roquefort en salsa de Pedro Ximénez using 15 ingredients and 9 steps. Here is how you cook it.

Receta simple y rica para los amantes de la mezcla de sabores

Ingredients and spices that need to be Get to make Albóndigas rellenas de roquefort en salsa de Pedro Ximénez:

1. 500 gramos carne picada de vacuno
2. Harina
3. Pan rallado
4. 1 huevo
5. 80 gramos queso roquefort
6. 1 rebanada pan de molde
7. 125 ml leche
8. 1 cebolla grande
9. 2 ajos
10. 2 hojas laurel
11. 250 ml caldo de pollo
12. 250 ml agua
13. 125 ml vino Pedro Ximénez
14. Aceite de oliva
15. Sal

Steps to make to make Albóndigas rellenas de roquefort en salsa de Pedro Ximénez

1. Vertemos la carne picada en un bol, junto con el huevo, un puñado generoso de pan rallado, un ajo muy picado, una cucharadita de sal y la rebanada de pan de molde empapada en leche (desmigada previamente).
2. Machacamos y mezclamos todo con un tenedor hasta que quede una masa homogénea.
3. Cogemos un pellizo de carne y la colocamos en la palma de la mano, hacemos un hueco con los dedos y colocamos en éste un taquito de roquefort, tapamos con otro poco de carne y le damos forma de albóndiga. La pasamos por harina y pan rallado y reservamos en un plato. Repetimos esta operación para el resto de albóndigas.
4. Echamos un chorreón de aceite de oliva en una sartén, nos aseguramos que esté bien caliente y posteriormente sellamos las albóndigas. Las reservamos en un plato con papel absorbente para eliminar el exceso de grasa.
5. Cortamos la cebolla y el ajo en trozos pequeños y los vertemos en una sartén junto con dos hojas de laurel, un puñadito de sal y un chorrito de aceite de oliva. Sofreímos hasta que la cebolla quede transparente.
6. Añadimos el vino y dejamos evaporar el alcohol a fuego medio durante 3 minutos.
7. Vertemos el caldo, el agua y dejamos cocer durante 7 minutos a fuego medio. Si no tenemos caldo, podemos echar dos vasos de agua y una pastilla de caldo de pollo.
8. Añadimos las albóndigas a la sartén, la tapamos y dejamos cocer a fuego medio-bajo hasta que la salsa se reduzca y espese. Le damos vueltas a las albóndigas con dos cucharas de vez en cuando para que se cocinen por igual.
9. Una vez apagado el fuego, dejamos reposar al menos 5 minutos antes de apartar. Cuanto más tiempo de reposo tenga, más sabor adquirirá la comida.

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So that is going to wrap it up with this special food Simple Way to Prepare Any-night-of-the-week Albóndigas rellenas de roquefort en salsa de Pedro Ximénez. Thank you very much for your time. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!