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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...

Chicken Soup with Egg and Parmesan



ingredients

for 4 people
  • 1 liter of chicken broth.
  • 16 galets (Christmas soup pasta shells).
  • 3 whole eggs.
  • 2 tablespoons grated Parmesan cheese.
  • salt.
  • freshly ground black pepper.

preparation

First thing, skim off any fat floating on top of your broth.
Pour the broth into a pot, set it over the heat, and cook the pasta until it's just right — not too soft, not too firm.
Once the pasta's cooked, fish it out of the broth and set it aside in a bowl of cold water so it doesn't dry out...

In a separate bowl, whisk the eggs with the grated cheese, and season with salt and pepper...

Now, pour this egg mixture slowly into the boiling broth, cook for another two minutes over low heat, and keep stirring constantly with a hand whisk — this is what gives the soup that lovely, silky texture.
Add the pasta back into the broth and serve piping hot in individual bowls...

Enjoy!

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