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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...

Snails on the Grill with Allioli


 

For the weekend, snails cooked on a hot tray, served with a good dollop of allioli.



Ingredients

  • land snails.
  • salt.
  • freshly ground black pepper (optional).
  • olive oil.
  • cognac.

for the allioli

  • 2 egg yolks at room temperature.
  • 250cc olive oil.
  • 1 or 2 garlic cloves.
  • salt.

 Preparation

To make the allioli, put the garlic in a mortar and crush it with the salt, then add the two egg yolks and immediately after, the oil very slowly—just a thin stream—stirring always in the same direction. So the mortar doesn't slide around, set it on top of a kitchen towel.
Keep it in the fridge until you're ready to serve.
 
Rinse the snails well. Place them on a large metal tray, shell-side down, and sprinkle with a bit of pepper and salt. Don't hold back on the salt—they won't end up too salty, trust me. Drizzle a generous amount of olive oil over them.
Set the tray directly over the flame...
and cook them evenly. Once they're cooked through, splash them with cognac and light it up...
and let everyone grab as many as they can...


Enjoy your meal!
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