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• Comment Link Thursday, 28 November 2024 14:07 posted by ร้านดอกไม้ จตุจักร

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• Comment Link Thursday, 28 November 2024 14:04 posted by eventos barcelona hoy

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• Comment Link Thursday, 28 November 2024 14:01 posted by บริการจัดงานศพ

  ANGELA HARTNETT'S BEEF & VEAL MEATBALLS
  Meatballs are super-quick to make for a weeknight supper and there are
  many ways to serve them (see tip). The veal in these
  gives a lightness to the result, but you can swap it out for all beef,
  or flavourful pork mince. This is a good way to use up any day-old bread
  hanging around. The recipe is easy to double up on and freeze so you
  have a meal for an emergency.
  
  
  
  
  
  
  SERVES 4
  
  
  4 tbsp olive oil, plus extra for the onion
  
  1 onion, finely chopped
  
  2 garlic cloves, chopped
  
  400g tin chopped tomatoes
  
  200g white bread (day old, if possible)
  
  whole milk (enough to soak the bread)
  
  500g beef mince
  
  250g English veal mince
  
  2 tbsp finely grated parmesan, plus extra to serve
  
  4 anchovies, finely chopped
  
  2 tbsp chopped flat-leaf parsley
  
  salt and freshly ground black pepper
  
  350g dried spaghetti, to serve (optional; see tip)
  
  1 First make a tomato sauce. In a saucepan, heat a dash of olive oil over a medium heat, then add half the chopped onion and half the garlic, then sauté for 10 minutes to soften. Add the tomatoes and when the
  liquid starts to bubble, reduce to a simmer and leave to
  cook, stirring occasionally (about 20 minutes, to create a thick sauce), while
  you make the meatballs.
  
  2 In a bowl, soak the bread in the milk until soft.
  
  In another bowl, mix the beef, veal, parmesan, anchovies, half
  the parsley and the rest of the onions and garlic.
  Then add the soaked bread, lightly squeezing any excess milk from it first.
  Mix well and season with salt and pepper. Mould the mixture into 12-14 meatballs.
  
  
  3 Put the 4 tablespoons of olive oil in a large frying pan over a
  medium heat. When hot, add the meatballs, turning (for about 5 minutes) to ensure they
  colour all over. If necessary, cook in batches so they are not all squashed together, setting each batch aside on a plate while you cook the remainder.
  
  
  4 To finish, remove the meatballs from the pan and set aside.
  Pour the tomato sauce into the frying pan over a medium heat.
  Put the meatballs back into the pan for a further 4-5 minutes to cook through.
  Sprinkle with the remaining parsley before serving.
  
  
  TIP You can serve the meatballs as they come, or on top
  of spaghetti. If you would prefer the latter,
  cook the pasta according to the packet instructions until
  al dente. Drain it in a colander, reserving a cupful of the cooking water to loosen the meatball sauce if necessary, and then transfer it back to the pan and toss it with a little
  olive oil and butter. Put the spaghetti on a serving plate and top with the meatballs
  and sauce. Finish with a drizzle of olive oil and a sprinkle of parmesan.
  
  
   
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• Comment Link Thursday, 28 November 2024 13:40 posted by Qzfczs.com

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• Comment Link Thursday, 28 November 2024 13:39 posted by 英検2級 予想問題 無料

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• Comment Link Thursday, 28 November 2024 13:35 posted by はぎ ビレッジ

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