Ingredients:
1 / 2 kilo ground beef 5 stalks of leek
5 cloves garlic Salt and pepper to taste 2 teaspoons cumin
2 tablespoons tomato paste
breadcrumbs 1 egg.
Preparation:
ajosporros are cut into slices and put to steam.
In a bowl put the meat with salt, pepper, cumin, garlic cloves, minced very fine. Very well drained ajosporros and are added to the mix. It will stir everything and the egg is added. He joined the breadcrumbs to a consistency suitable for forming meatballs. Fry is in the frying pan and as they are browning, passed a pot.
Once the fry, add to pot tomato paste and water, a point more salt, pepper and cumin and let simmer for 1 / 4 of an hour. Good Appetite!.
NOTE: This delicacy, found in the notebook of recipes from my daughter
Ana Virginia, extracted from a catalog of Intercable
April 1999 and promoted by Chef Pepin. Luzcanse drunk with your friends and your taste buds ...!
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