Albóndigas a la jardinera

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Albóndigas a la jardinera. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Albóndigas a la jardinera is one of the most favored of recent trending meals in the world. It is easy, it's quick, it tastes yummy. It's enjoyed by millions daily. They are fine and they look fantastic. Albóndigas a la jardinera is something which I've loved my entire life.

Many things affect the quality of taste from Albóndigas a la jardinera, 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 a la jardinera 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 a la jardinera is 4 tragaldabas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas a la jardinera estimated approx 1h y 15m.

To begin with this recipe, we must first prepare a few components. You can cook Albóndigas a la jardinera using 16 ingredients and 7 steps. Here is how you can achieve it.

Es una receta muy agradecida, al final del día no queda ni una.

Ingredients and spices that need to be Take to make Albóndigas a la jardinera:

1. 400 g carne picada mixta
2. 6 ajos
3. 1 cucharada rasa comino en grano
4. 2 ramitas perejil muy picaditas
5. 2 huevos
6. 1 puñado harina
7. Pan rallado
8. 2 zanahorias
9. 2 patatas medianas
10. 1 puñado judías verdes redondas
11. 1 lata tomate triturado
12. 1 matojillo de romero
13. 2 hojas laurel
14. Aceite de oliva
15. al gusto Sal y pimienta
16. Algo de líquido, agua, caldo de carne, cerveza..

Instructions to make to make Albóndigas a la jardinera

1. Disponemos de un ajo gordo o 2 pequeños en un mortero con el comino y un pellizco de sal y machacamos.
2. En un bol mezclamos la carne, un huevo, el perejil súper picadito, dos cucharadas colmadas de pan rallado y la morterada de ajo y comino. Ponemos sal y amasamos la mezcla.
3. Daremos forma a las albóndigas (lo normal es usar 2 cucharas para acertar con el tamaño) manchando con harina nuestras manos, ungiendo las albóndigas en el otro huevo batido y rebozándolas con el pan rallado. Las freímos hasta que se doren completamente y reservamos.
4. Cortamos los ajos restantes en láminas, las zanahorias en cubitos, las patatas en cubitos, troceamos las judías y disponemos de una cazuela de barro (o una paellera normal, però no tendrá la misma gracia) con un chorro generoso de aceite para iniciar el sofrito.
5. A fuego medio, y con el aceite caliente, echamos los ajos, cuando empiecen a dorarse, la zanahoria. Tras 5 o 6 minutos, agregamos la patata y la judía. Salpimentamos y le echamos las hierbas. En ocasiones, para que vaya rápido, hago uso de medio vaso de líquido, agua, caldo, cerveza...
6. Una vez está todo semi-blandito, le agrego el tomate, con una cucharadita de azúcar de las de café, rectifico de sal y lo voy removiendo. Cuando el tomate se ha cocinado, agrego al fin las albóndigas, 2 vasos de agua y dejo que haga chup-chup a fuego bajo, controlando, removiendo... Con 25 minutos lo apagamos y dejamos reposar.
7. Como notas os diré que si el tomate no queda rojo Rubí le agrego una cucharada de pimentón. Se puede hacer con verdura congelada, pero ya lo puedes cocinar durante un año entero que te quedará un poco crudité, en ésta opción, dale un toque de microondas antes. La cebolla no es inoportuna, aquí no la pongo. Bon profiiiit.

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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Award-winning Albóndigas a la jardinera. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!