Contents of article "Boles de Picolat"
Boles de Picolat
Boles de Picolat
(Catalan meatballs)
One of my favourite catalan dishes although the recipe does seem to vary a little from restaurant to restaurant
Ingredients
For 8 persons
750 g of pork mince
750 g of beef mince
2 eggs
100 g of flour
3 onions
2 cloves of garlic
1 bunch of fresh coriander
500 g of green olives
300 g of cepes (or dried cepes)
1 kg of carrots
tomato purée, olive oil, salt, pepper
Preparation
Peel the carrots, the onions and the garlic. Clean the ‘cepes’ or soak them if they are dry.
Chop one onion finely together with one clove of garlic and the coriander. Add salt and pepper, and mix this preparation with the minced meat and the eggs.
Form into small meatballs, flour generously and brown in olive oil. Keep warm.
Brown the sliced carrots in olive oil, add the 2 remaining onions and the thinly sliced garlic as well as the tomato purée and a glass of water. Simmer for 15 minutes. Add the meat balls, the *cepes and the green olives. Cover with water, add salt and pepper and cook under cover for 45 minutes.
Serve immediately with haricot beans or steamed potatoes.
*the cepes may be replaced by ordinary mushrooms and the water by stock
