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Meatballs with Cuttlefish and Peas

Meat and cuttlefish make such a lovely pair. Around here, we've always mixed land and sea on the same plate — it's pure Mediterranean tradition, the kind of cooking that's been passed down through generations in coastal towns like mine. The secret to this dish is the picada we'll add at the end. That's what really brings everything together. Ingredients for 4 people for the meatballs. 750g uncleaned cuttlefish, save 3 ink sacs from the cuttlefish. 2 onions, chopped. 1/2 leek, sliced. 1 carrot, diced. 3 garlic cloves, finely chopped. 1/2 liter fish stock here . 1/2 liter chicken broth. 50ml dry white wine. olive oil and salt. 400g peas, lightly boiled.  For the meatballs 600g ground meat, veal and pork mixed. 1 whole egg. 150g bread crumb (soft inside part of bread). milk to soak the bread. salt and pepper. flour for coating. For the picada 2 small slices of bread, toasted. 20 toasted almonds. 2 tablespoons tomato sofregit. P...

Mandarin Cake


ingredients

  • 3 large eggs.
  • A pinch of salt.
  • 120g sugar.
  • 220g Greek yogurt.
  • Two tablespoons sweet liqueur.
  • One teaspoon baking powder.
  • 80g cake flour.

you'll also need:

  • 4 or 5 mandarins.
  • 20g sugar.
  • 20g butter.
  • A 22 or 24 cm round NON-springform pan.
  • Apple jelly for glazing the cake.

preparation

- Preheat the oven to 180°C, convection or top and bottom heat.
- Meanwhile, put the sugar and butter in the pan. (I used an all-metal skillet that can go in the oven.)
- Place it over medium heat and when the sugar starts to caramelize, add the peeled mandarins (remove as much of the white pith as you can), cut in half. Remove from heat.
- Arrange them flat side down in the pan...
- Prepare the batter: In a bowl, beat the eggs with the sugar and a pinch of salt. When they've gained some volume, add the yogurt and sweet liqueur, mixing well. Then, little by little, fold in the sifted flour and baking powder.
- Pour the batter over the mandarins in the pan...
- Slide it into the oven and bake for 30 minutes...
- Without waiting for it to cool, invert it onto a cooling rack...
- Transfer to a serving plate and brush with the apple jelly, melted in the microwave or over a double boiler.
- Store it in the fridge or leave it at room temperature...
- And bring it to the table...
Enjoy!

I hope you love it!





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