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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...

Ferrero Rocher Ice Cream



Ingredients

for 6 people
  • 180gr. Ferrero Rocher chocolates.
  • 600gr. heavy whipping cream (35% fat).
  • 80gr. powdered sugar.

you'll also need:

  • 6 chocolates for garnish.

Preparation

Whip the cream with the powdered sugar until it holds stiff peaks. Fold in the crushed chocolates...
Pop it in the freezer for at least 8 hours.
If you happen to have an ice cream maker, before freezing, let the mixture churn in the machine for about 20 minutes.
No ice cream maker? No problem. Just freeze it straight away, and before serving, use a knife to break up the frozen mixture and blend it until you get a smooth, scoopable frozen cream.
Scoop into balls with an ice cream spoon and serve in dessert cups, each topped with a whole chocolate...

Hope you enjoy it!
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