Latest / GialloZafferano.com / Mackerel meatballs in tomato sauce

Transcript

Mackerel meatballs in tomato sauce · GialloZafferano.com

• 0:00
  Speaker 1: Mackerel meatballs in tomato sauce are a rich, flavorful dish
• 0:03
  Speaker 1: based on mackerel, an oily, affordable blue fish with a
• 0:06
  Speaker 1: deep taste. Raisins and Parmigiano-Reggiano cheese give the meatballs a soft,
• 0:12
  Speaker 1: sweet and savory flavor, very different from classic meat meatballs.
• 0:17
  Speaker 1: Everything finishes in a fragrant tomato sauce, perfect for dipping bread.
• 0:22
  Speaker 1: For about 16 meatballs, serving 4 people. You need about
• 0:26
  Speaker 1: 60 minutes for preparation, and about 45 minutes for cooking.
• 0:31
  Speaker 1: Ingredients for the meatballs. Mackerel, 1 kg and 500 g, whole,
• 0:37
  Speaker 1: to be cleaned. Raisins, 20 g. Pine nuts, 20 g.
• 0:45
  Speaker 1: Parmigiano-Reggiano cheese, grated, 40 g. Breadcrumbs, 10 g. 1 egg.
• 0:54
  Speaker 1: Fresh mint, as needed. Fine salt, as needed. For the
• 1:00
  Speaker 1: tomato sauce. Cherry tomato puree, 290 grams. White onion, 50 grams.
• 1:09
  Speaker 1: Extra virgin olive oil, as needed. Fine salt, as needed.
• 1:16
  Speaker 1: For coating and frying. Type 00 flour, 100 grams. Sunflower
• 1:19
  Speaker 1: seed oil, 1 liter. For garnish, pine nuts, as needed.
• 1:30
  Speaker 1: Fresh mint, as needed. Start with the tomato sauce. Finely
• 1:35
  Speaker 1: chop the white onion. Transfer the onion to a pan
• 1:39
  Speaker 1: with a drizzle of extra virgin olive oil and a
• 1:41
  Speaker 1: pinch of fine salt. Let the onion cook over medium-low
• 1:45
  Speaker 1: heat for about 10 minutes, and it becomes soft and translucent,
• 1:49
  Speaker 1: without browning. Pour in the cherry tomato puree and stir well.
• 1:55
  Speaker 1: Let the sauce simmer gently for about 30 minutes, until
• 1:58
  Speaker 1: it reduces and becomes slightly thicker. At the end, adjust
• 2:02
  Speaker 1: with salt to taste, then keep the sauce warm over
• 2:05
  Speaker 1: very low heat. While the sauce simmers, prepare the mackerel.
• 2:11
  Speaker 1: Remove the fins with scissors. Make cuts and remove the fillets,
• 2:15
  Speaker 1: starting from the tail or from the back, and work
• 2:18
  Speaker 1: along the bones. When you have the fillets, carefully remove
• 2:22
  Speaker 1: any remaining bones. Bring a pot of salted water to
• 2:25
  Speaker 1: a boil. Blanch the mackerel fillets in the boiling water
• 2:29
  Speaker 1: for 1-2 minutes. Drain them and transfer them to a bowl.
• 2:34
  Speaker 1: Let the fillets cool slightly. Once they are warm and
• 2:38
  Speaker 1: easier to handle, remove the skin and collect all the
• 2:41
  Speaker 1: fish flesh in a clean bowl. Prepare the flavorings for
• 2:45
  Speaker 1: the mixture. Roughly chop the pine nuts with a knife.
• 2:50
  Speaker 1: Soak the raisins in water, then drain them well and
• 2:53
  Speaker 1: chop them too. Break up the cooked mackerel flesh with
• 2:56
  Speaker 1: your hands so that it flakes. Add the chopped pine
• 3:00
  Speaker 1: nuts to the fish. Add the chopped raisins. Beat the
• 3:05
  Speaker 1: egg in a small bowl and add it to the mixture.
• 3:09
  Speaker 1: Add the breadcrumbs. Add the grated Parmigiano-Reggiano cheese. Season with
• 3:15
  Speaker 1: a pinch of salt and add chopped fresh mint leaves.
• 3:19
  Speaker 1: Mix everything very well until you obtain a homogeneous mixture.
• 3:23
  Speaker 1: Soft but compact enough to form meatballs Take small portions
• 3:27
  Speaker 1: of the mixture, about 20 grams each Shape them into
• 3:32
  Speaker 1: round meatballs, placing them gradually on a tray Pour the
• 3:36
  Speaker 1: flour onto a plate Roll the meatballs quickly in the
• 3:40
  Speaker 1: flour so that they are lightly covered on all sides
• 3:44
  Speaker 1: Shake off any excess flour Heat the sunflower seed oil
• 3:48
  Speaker 1: in a deep pan or pot until it reaches a
• 3:50
  Speaker 1: temperature of about 170°C, which corresponds to about 338°F. Fry
• 3:59
  Speaker 1: a few meatballs at a time, without overcrowding the pan,
• 4:02
  Speaker 1: for about 2-3 minutes, until they are evenly golden on
• 4:05
  Speaker 1: the outside. Remove the meatballs with a slotted spoon and
• 4:10
  Speaker 1: place them on paper towels to absorb excess oil. When
• 4:14
  Speaker 1: all the meatballs are fried, immerse them directly into the
• 4:17
  Speaker 1: hot tomato sauce. Let the meatballs rest and infuse in
• 4:22
  Speaker 1: the sauce for a couple of minutes over low heat,
• 4:24
  Speaker 1: so that they absorb the flavors without breaking. Serve the
• 4:28
  Speaker 1: mackerel meatballs in tomato sauce very hot, garnishing with fresh
• 4:32
  Speaker 1: mint leaves and chopped pine nuts on top. These meatballs
• 4:36
  Speaker 1: keep in the refrigerator for 1-2 days, inside an airtight container.
• 4:41
  Speaker 1: You can also freeze them if you have used only
• 4:44
  Speaker 1: fresh ingredients.