Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo is one of the most well liked of recent trending foods in the world. It's simple, it's fast, it tastes yummy. It's enjoyed by millions daily. They are nice and they look wonderful. Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo is something which I've loved my entire life.

Many things affect the quality of taste from Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo using 9 ingredients and 13 steps. Here is how you can achieve it.

Receta de mi madre y abuela

Ingredients and spices that need to be Get to make Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo:

1. 700 gr bacalao seco salado
2. 3-4 patatas según tamaño
3. 1 puñado piñones
4. 3-4 ajos
5. Sal
6. 1 pizca canela
7. 1 pizca pimentón
8. 1 poco aceite
9. 2 huevos

Instructions to make to make Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo

1. En primer lugar poner a desalar el bacalao 24 horas antes cambiando el agua entre 3 y cuatro veces dependiendo de la cantidad y de lo salado que esté. Una vez esté desalado ponemos a cocer las patatas sin pelar durante 15 o 20 minutos dependiendo de la variedad de la patata. Cuando falten 3 minutos para terminar la cocción se añade el bacalao
2. Dejar escurrir y cuando se enfríe desmenuzar
3. Coger un mortero y machacar los ajos y el perejil
4. Después iremos añadiendo las patatas y el bacalao previamente desmenuzado y libre de espinas
5. En una sartén pequeña poner un poco de aceite y los piñones dorar con cuidado para que no se quemen
6. Apagar el fuego nada más añadir la pizca de pimentón
7. Poner en el mortero evitando poner todo el aceite y añadir la yema de un huevo
8. Poner la pizca de canela y seguir moviendo
9. Formar las albóndigas y poner en una bandeja
10. Batir la clara de un huevo y rebozar con ella las albóndigas
11. Una vez rebozadas ir friendo en la sartén con abundante aceite
12. Poner sobre un papel absorbente para que no queden aceitosas
13. Y por último hacer un buen all i oli para acompañar

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So that's going to wrap it up for this exceptional food Recipe of Award-winning Albóndigas de bacalao estilo valenciano/Mandonguilles d’abadejo. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!