Welcome friends of Paulina Kitchen! We are going to cook a well -traditional dish that does not fail any family meal: Backers to the gardener. A very complete dish that includes meat and vegetables, impregnated by a well -tasty tomato sauce that likes young and children.
We invite you to enjoy this note, learning more about the mandonguilles to the gardener , another way of calling them, with all the tips to choose the meat, prepare the sauce and a recipe of meatballs to the gardener with potatoes to suck your fingers!
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About the meatballs to the gardener
In the heart of the Spanish homemade cuisine, the baconist to the gardener are a classic dish that is not lacking in the family weekly menu. These are meat meatballs (usually veal, pork or a mixture of both) cooked in a sauce that, unlike meatballs with tomato sauce , incorporates varied vegetables.
- Data: The word "gardener" in this context refers to vegetables, since the sauce usually includes a colorful mixture of vegetables such as peas (peas), carrots, green beans (chauchas), peppers, among others.
The preparation of the meatballs to the gardener can vary according to the region or the preference of the chef, but it is always a comforting and tasty dish that combines the meat of the meatballs with the acidity and taste of the tomato sauce and the vegetables. It is served hot and can be accompanied by rice, potatoes or pasta.
6 Characteristics of the Backers to the Jardinera
- Unparalleled flavor: meatballs absorb the taste of salsa, creating a symbiosis of flavors that delights the palate.
- Juyose texture: The combination of meat and sauce guarantees a juice that makes each bite a great experience.
- Variety of vegetables: the gardener sauce incorporates a selection of fresh vegetables, providing color, texture and a healthy touch to the plate.
- ENVOLVENT AROMA: The perfume that emerges during the preparation is an advance of the delight that is yet to come.
- Adaptability: The recipe can be customized according to individual taste, incorporating ingredients that further realize its flavor.
- FAMILY TRADITION: Bloods to the gardener are a classic dish that is transmitted from generation to generation and is a way of expressing love through a comforting meal.
Choice of meat for meatballs to the gardener
The choice of meat to prepare meatballs to the gardener generally depends on the personal preferences and the result that is sought to obtain in terms of flavor and texture. Some common options are, beef, pork, chicken or even a mixture of several meats.
- Beef: beef , especially lean ground meat, is a popular option. It has a robust flavor and can complement well with tomato sauce and vegetables.
- Pork: pork can also be an excellent choice. It provides a unique flavor and can make the meatballs more juicy.
- Meat mixture: Many recipes combine different types of meat, beef with pork. This can offer a combination of flavors and textures, and the fat of pork can provide juicy to the recipe for meatballs to the gardener.
- Chicken or turkey meat: For a more lean option, you can opt for chicken or turkey meat. It is important to keep in mind that these meats tend to be drier, so some additional ingredient may need, such as egg or even cheese, to maintain moisture.
Why are Mandonguilles called the gardener?
Mandonguilles to the gardener is an expression in Catalan that is translated as meatballs to the gardener in Spanish. In this context, "mandonguilles" refers to the meatballs, and "to the gardener", as we mentioned, indicates that the dish carries a vegetable sauce that contains a variety of vegetables, such as peas, carrots, green beans and others typical of a stew or veal to the gardener.
The Catalan cuisine has several traditional recipes that include meatballs , and the mandonguilles to the gardener is one of them. The diversity of ingredients and flavors on this dish makes it popular and appreciated in the region. Each Catalan home can have its own version of the recipe recipe to the gardener, and it is common for recipes to be shared between friends and family.
What is the gardener sauce for meatballs?
The gardener sauce that accompanies the meatballs to the gardener is a fundamental part of this dish, and usually has several characteristics that make it delicious and characteristic. Although recipes may vary according to personal preferences, some common characteristics of the gardener sauce are:
- Tomato base: It can be in a crushed tomato, tomato puree or even fresh tomatoes. This base provides an acidic and juicy flavor to the sauce.
- Variety of vegetables: The most distinctive characteristic of the gardener sauce is the presence of a variety of vegetables. This may include peas, carrots, green beans, peppers, onions and garlic, in addition to other seasonal vegetables. The combination of these vegetables provides color, texture and sauce.
- Aromatic: fresh or dry herbs are usually included, such as parsley, thyme, bay leaf or basil, to add aroma and complexity of flavors.
- Bree or liquid: Some recipes use meat or vegetable broth, while others simply add water. The liquid helps cook the vegetables and create a juicy sauce.
- Condiments and spices: the sauce is seasoned with a variety of condiments and spices to enhance the taste. This may include salt, pepper, paprika, cumin, among others, according to personal preferences.
- Slow cooking: The gardener sauce is cooking over low heat to allow flavors to mix and develop properly. This slow cooking helps the vegetables become tender and that the sauce reaches a pleasant consistency.
5 tips to prepare the baconas to the gardener
- Meat mixture: experiment with the proportion of beef and pork to find the best combination for meatballs.
- Thick sauce: For a thicker sauce, add a teaspoon of flour or cornstarch and mix well.
- Rest time: let the meatballs rest before cooking them so that flavors are completely integrated.
- Fresh vegetables: Use fresh and seasonal vegetables to enhance the flavor and texture of the salsa of the meatballs to the gardener .
- HERBA TOUCH: Add fresh herbs at the end of cooking for intensified aroma and flavor.
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GARDENER ALBONDIGAS REVICE
Portions: 4 portions
Preparation time: 45 minutes
Ingredients
For meatballs
- 500 g of ground meat (it can be a mixture of veal and pork)
- 1 egg
- 1/2 cup of breadcrumbs
- 1 minced and sauteed garlic clog
- 2 tablespoons of fresh, chopped parsley
- Salt and pepper to taste
- Flour (to pass the albóindigas)
For gardener sauce
- 1 can (400 g) of crushed tomato
- 1 onion, chopped
- 1 red pepper cut into strips
- 1 fog carrot
- 1 cup of green beans cut into small pieces
- 4 medium -sized potatoes and cut into pieces
- 1/2 cup of peas
- 2 chopped garlic cloves
- Olive oil
- Salt, pepper, thyme and bay comfortable
- 1 cup of meat broth (approximately)
- Fresh parsley (to decorate)
How to make the Albonnigas Recipe for the Step by Step by Step
- In a bowl mix ground, egg, garlic, parsley, breadcrumbs, salt and pepper. Form meatballs of the desired size and go through flour. Let stand in the refrigerator for 30 minutes (optional).
- In a large pan, heat olive oil over medium-high heat and cook the meatballs for a few minutes, until they are brown everywhere. Remove and book.
- In the same pan, adding more oil if necessary, sauté the onion and garlic until they are tender.
- Add the pepper, carrot, potatoes and green beans. Cook for a few minutes.
- Pour the crushed tomato and add the thyme, laurel, salt and pepper. Cook over medium heat for about 15 minutes.
- Add the meatballs to the sauce and add the meat broth. Verify that the amount of meat broth is sufficient to partially cover meatballs and vegetables, adjusting if necessary. Cook over low heat for 25 minutes, until the meatballs are completely cooked.
- Add the peas in the last 5 minutes of cooking to maintain their color and texture.
- Serve hot with parsley leaves on top.
