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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...

Eggplant Bites Stuffed with Cheese


Once you try these, you won't be able to stop eating them!



Ingredients

for 20 to 25 pieces
  • 2 eggplants.
  • 100g goat cheese roll.
  • 250g cream cheese (like Philadelphia).
  • 100g ham, diced very finely.
  • heavy cream.
  • salt.
  • extra virgin olive oil.
  • flour for coating.
  • 2 whole eggs.
  • breadcrumbs.

Preparation

Slice the eggplants into rounds about 1/2 cm thick.
Sprinkle them with salt and leave them in a covered bowl for 30 to 40 minutes. This draws out the bitter juices. Drain off the liquid, squeeze the slices gently, and set them aside.
In a bowl, mash the goat cheese with a fork. Mix in the cream cheese and the diced ham, adding heavy cream bit by bit. Start with just a little and keep adding until you get a smooth filling that holds its shape but isn't runny.
Place a teaspoonful of the cheese mixture on one eggplant slice, then top with another slice to make a little sandwich. Keep going until you've paired them all up.
Now coat each sandwich in this order: flour first, then beaten egg, then breadcrumbs.
Fry them in plenty of hot oil until golden and crispy. When you take them out, let them rest on paper towels for a few minutes to soak up any extra oil.
Serve them hot and crunchy, straight from the pan.
I hope you enjoy them!
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