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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...

Potato, Pumpkin, and Cured Ham Timbale


ingredients

for three people
  • 300g potatoes, peeled and cleaned.
  • 150g pumpkin, peeled and deseeded.
  • 150g white sausage (botifarra blanca).
  • 4 spring garlic cloves.
  • salt.
  • freshly ground black pepper.
  • extra virgin olive oil.

you'll also need:

  • 150g Iberian or cured ham, sliced paper-thin.
  • sesame seeds.

preparation

- Start by slicing the potato and pumpkin into rounds. Cover them with water, add a pinch of salt, and cook until they're tender all the way through.
- Drain the water, drizzle with a bit of oil and season with salt, then mash with a fork. Don't worry about making it perfectly smooth — a bit of texture is better, actually.
- Meanwhile, in a dry pan with no oil at all, toast the ham slices.
- Keep them in the pan until they turn crispy and golden.
- Set the crispy ham aside.
- In the same dry pan, toast the sesame seeds until fragrant, then set them aside too.
- Cut the white sausage into small cubes and fry them gently with the chopped spring garlic.
- Add this mixture to the mashed potato and pumpkin.
- Mix everything together well.
- Place a ring mold on each plate and divide the filling among the three servings.
- Carefully lift off the ring mold.
- Top each timbale with the crispy ham and sprinkle with the toasted sesame seeds.


Hope you enjoy it!
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