Albondigon with almond sauce (Albondigon con salsa de almendras)
As mentioned elsewhere Albondigon is often translated as meatloaf in english; but I think this comparison is somewhat incorrect: in Mexico and Spain, Albondigon can be served as a few larger meatballs on each plate or as slices of a bigger one, usually covered by a sauce.
Albondigon with almond sauce
Ingredients for 4 guests:
* 2 and 1/2 lb. ground veal, or beef
* 1 big egg
* 1/2 cup bread crumbs
* 1/2 cup milk
* 1/2 cup white wine
* Salt and pepper
* 3 hard boiled eggs, quartered
* 3 carrots, peeled, sliced and boiled
Almond sauce:
* 4 cups whole almonds
* 3 cups cream
* Salt and pepper
Parchment paper
Preparation:
1) In a bowl, mix the ground meat, the egg, the breadcrumbs and the milk in a bowl, season with salt and pepper; lay a piece of parchment paper on a flat work surface and over it spread the meat preparation with a floured rolling pin, until it is about one inch thick.
2) At the center put the hard boiled eggs and the carrots; wrap the meat around the eggs and carrots and press the ends together with wet hands to seal well the roll.
3) Wrap the parchment paper around, tie tightly with kitchen string around the roll then also across and put it to cook slowly, in water bath with spices, for 45 minutes.
4) On a baking sheet, roast the almonds in the oven. Set aside a few whole almonds; soak the rest of the almonds in hot water then peel. Using a spice grinder grind the almonds to a fine powder; pour the cream, the white wine and the ground almonds in a skillet, season this almond sauce with salt and pepper; mix and heat this sauce up.
5) Slice the almonds that we kept intact. Carefully slice the Albondigon, arrange three slices on each plate, then pour a bit of the almond sauce across the slices. Distribute the sliced almonds over the sauce for garnish, on all plates.
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