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Gluten-Free Potato-Based Pizza

ingredients for two pizzas 900g potatoes, peeled and cleaned. 100g grated mozzarella. 2 whole eggs. 20g extra virgin olive oil. salt. for the roasted vegetable topping: roasted red pepper. roasted eggplant. roasted spring onion. salt. extra virgin olive oil. for the anchovy topping: salad tomatoes. zucchini. fresh anchovies from the coast. roasted spring onion. oregano. freshly ground black pepper. salt. extra virgin olive oil. preparation Heat your oven to 180°C with both top and bottom heat. Cut the raw, cleaned, and peeled potatoes into chunks. - Blitz the chunks in your food processor for 2 minutes at medium-high speed until you get a potato paste. Transfer this paste to a strainer and squeeze out as much water as you can. You'll be surprised how much liquid comes out. - - Mix it with the two eggs, olive oil, grated cheese, and a pinch of salt. - Since we're making two pizzas , divide the mixture in half. - Place each half onto a baking tray lined with parchment paper. Shap...

Meat Meatballs with Artichoke and Eggplant


 

Ingredients

For 4 to 5 people
  • 1 eggplant.
  • 5 or 6 artichokes.
  • 4 garlic cloves.
  • 100cc white wine.
  • 400g homemade tomato sofregit (tomato sauce).
  • Chicken or vegetable broth.
  • Salt.
  • Extra virgin olive oil.

For the meatballs:

  • 600g mixed ground pork and veal.
  • 1 garlic clove.
  • Chopped parsley.
  • 80g bread crumbs (soft part of the bread).
  • 150cc milk.
  • 1 whole egg.
  • Flour for dusting.
  • Salt.
  • Black pepper (optional).

For the picada:

  • 10 toasted almonds and 10 toasted hazelnuts.
  • Chopped parsley leaves.
  • 1 tablespoon cornstarch.

Preparation

Put the ground meat in a bowl and mix it well with the chopped garlic and parsley, the bread crumbs softened in milk, and the egg. Season with salt and pepper, then knead everything together until the meat holds nicely.
Let it rest for 4 to 5 hours, or even overnight, covered in the fridge.
After that, shape the meatballs and dust them with flour...
 
Brown them on all sides in a pot with hot oil...

Rinse the eggplant, cut it into medium-sized chunks, salt them, and leave them in a covered bowl for about 15 minutes so they release their bitter water.
Rinse the eggplant pieces and brown them in a pan with a drizzle of oil.
Meanwhile, peel the artichokes, cut them into eighths, and submerge them in cold water with a generous handful of parsley for a few minutes to keep them from turning dark.
Then, brown them in the same oil you used for the eggplant.
In a separate pot, sauté the chopped garlic, add the parsley and tomato sofregit.
Pour in the white wine and let the alcohol cook off for a few minutes.
Add the meatballs to the sauce, stir in the picada dissolved in a ladle of broth, cover the pot, and let everything simmer gently for 20 minutes.
After that, add the eggplant and artichoke, cook for another 15 minutes, and bring the pot straight to the table.

 Bon profit!
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