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Meat Meatballs with Artichoke and Potato

Ingredients for 4 people 600g ground pork. 50g bread crumbs. 150cc milk. 2 onions. 6 garlic cloves. 2 green peppers. 1 red pepper. parsley. 1 whole egg. 150cc dry white wine. 1 tablespoon vinegar (any kind except balsamic). 300cc chicken stock. flour for coating. 1 tablespoon flour. 4 artichokes. 4 potatoes. salt. freshly ground black pepper. olive oil. Preparation Put the ground pork in a bowl and mix it with the bread crumbs that you've softened in the milk, then add the egg. Season with salt and pepper, and knead everything together until the meat feels well bound and sticky. Let it rest for 4 or 5 hours in a covered bowl in the fridge. This step makes all the difference — the meat firms up and the flavors meld beautifully. Shape the mixture into meatballs, dust them lightly with flour...   and fry them in plenty of hot oil until they're golden and crispy on the outside. Once fried, set them on paper towels to soak up the extra oil... S...

Ham and Cheese Coca



Can you imagine the taste and softness of a coca with cheese and ham worked right into the dough?






Ingredients

for a 40x50cm coca.
  • 400g bread flour.
  • 200g water.
  • 30g fresh yeast.
  • 30g olive oil.
  • 1/2 tsp salt.
  • 100g grated Edam cheese (or Emmental).
  • 80g serrano ham, diced very small.
  • 1 pinch of oregano.

for the filling

  • 1 large white eggplant (the purple kind works too).
  • 2 medium onions.
  • salt.
  • olive oil.

Preparation

Slice the eggplant into thin rounds and put them in a bowl covered with cold water and a good handful of salt. Let them soak for 25 to 30 minutes.
Place the peeled whole onions in a covered bowl with 2 tablespoons of water. Pop them in the microwave and cook for 2 minutes 30 seconds on high. Take them out and let them cool down.
Drain the eggplant slices and fry them gently—you want them soft, not browned.
To make the coca, put the flour in a large bowl. Add the yeast dissolved in lukewarm water (not hot), along with the salt, oil, and oregano. Start kneading, then fold in the diced ham and cheese.
Keep working the dough until it comes together into a nice ball.
Let it rest for 10 minutes, then roll it out on a baking tray lined with parchment paper, shaping it into a rough square.
Top it with the eggplant slices and onion cut into wedges.
Let it rise in a warm, draft-free spot—inside your turned-off oven is perfect—for about an hour.
Heat the oven to 200°C and bake for 15 to 20 minutes, until the dough looks golden brown.
Serve it fresh from the oven.


I hope you enjoy it!

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