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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...

Pasta Salad with Sweet Potato and Anchovies


Ingredients

serves 4
  • 200g pasta (large ridged macaroni works nicely)
  • two small heads of lettuce
  • two medium sweet potatoes
  • two firm, ripe salad tomatoes
  • salt
  • extra virgin olive oil
  • balsamic vinegar glaze
  • 16 anchovies in oil

Preparation

Peel the sweet potatoes and dice them into bite-sized pieces.
Place them on a microwave-safe dish, sprinkle with a pinch of salt and drizzle with oil, then cover with parchment paper. Microwave on high until they're tender and cooked through.
Cook the pasta according to package directions, then rinse under cold water to cool it down.
Dice the tomatoes and season them with a little salt.
Tear the lettuce into smaller pieces.
In a large bowl, toss everything together — the lettuce, cooled pasta, diced tomatoes, and sweet potato chunks. Divide among serving plates and top each portion with four anchovies.
Dress with a bit more salt if needed, a few drops of balsamic vinegar glaze, and a good drizzle of olive oil.



Enjoy!
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