Albondigas & Old Style Pepper Sauce

Albondigas

(Meatballs)

4 Scallions Chop the scallions

2 cloves Garlic Mince the garlic

2 T Parmesan Cheese Grate the cheese (2T grated)

¼ lb Ground Lamb Combine the meat, scallions, garlic, cheese, and thyme and mix well.

½ lb Ground Beef

<scallions>

<garlic>

<cheese>

2 t Fresh Thyme Leaves

1 T Olive Oil Heat the oil in a large, heavy pan.

  Cook the meatballs, turning frequently, until cooked through (5+ minutes)

Source: Spanish – HH Publishing, page 116

Peverada Antica

(“Old Style” Pepper Sauce)

½ Cup Golden Raisins Cover the raisins in tepid water for 15 minutes, then drain.

1½ Cups Fresh Bread Crumbs Combine the bread crumbs, pine nuts, cinnamon, salt, pepper and raisins.

½ cup Rye Bread Crumbs

1/3 cup Pine Nuts

¼ t Ground Cinnamon

Salt (to taste)

2 t Freshly Ground Pepper

(or more to taste)

<raisins>

1 Cup Beef Broth (or as needed) Combine the broth, wine and the above ingredients in a medium saucepan

3/4 Cup Marsala over low heat, stirring (and adding liquid as needed) make a thick sauce, 

  cooking “as long as you think is necessary”.

(BE CAREFUL NOT TO LET BURN ON THE BOTTOM OF THE PAN)

Source: A Mediterranean Feast, page 516