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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...

Walnut and Chocolate Panna Cotta


Ingredients

For 4 people
  • 500g walnut milk.
  • 100g sugar.
  • 6 sheets unflavored gelatin.
  • 150g cream cheese (Philadelphia style).
  • 4 ramekins or small molds, 6 to 8 cm wide.
  • Simple syrup for greasing (40g water and 40g sugar).

For the walnut milk:

  • 90g walnuts (shelled weight).
  • 500g water.
  • 1 tsp vanilla extract.
  • A pinch of salt.

For the chocolate coating:

  • 80g dark chocolate.
  • 80g butter.

Preparation

First things first, let's make the walnut milk. Cover the walnuts with warm water and let them soak for at least six hours. This step really helps soften them up.
Once they've soaked, drain the walnuts well and blend them with the 500g of water, the salt, and the vanilla extract until smooth. Then strain this mixture through a fine cloth or cheesecloth, and keep the milk that comes through. Set it aside for now.

While you're at it, make the simple syrup. Put the sugar and water in a small pot and bring it to a boil. Once the sugar dissolves completely, take it off the heat. When it cools down, brush the inside of your ramekins with this syrup. This helps the panna cotta come out easily later.

Now for the panna cotta itself. Start by soaking the gelatin sheets in very cold water until they soften.
In another pot, warm up the walnut milk with the sugar, stirring until the sugar melts completely. Take the gelatin out of the water, squeeze out any excess liquid, and add it to the warm milk. Remove from the heat and stir until the gelatin dissolves fully.
Let this mixture cool for about 10 minutes so it's not too hot, then whisk in the cream cheese with a hand whisk until everything is smooth and creamy.
Pour this creamy mixture into your prepared molds.
To make the chocolate coating: Melt the dark chocolate and butter together in a double boiler, stirring until it's completely smooth.
Right before serving, pour some of that warm chocolate over each panna cotta.


Hope you enjoy this one!
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