Meatballs with hazelnut sauce

Premiere recipe of another of the books that I They brought the kings. It is a beautiful book entitled Recipes with History, by the historian and cook Angeles Díaz Simón. The prologue is by Ángeles Caso.
If you have the opportunity to buy it, do not let it pass, you will surely love it.



This recipe appears in the book New Art of Cooking, by Juan Altimiras, a Franciscan cook and monk who collects popular dishes and dishes.Published towards 1750, it is a very Spanish and medieval cookbook.
It is from the chapter dedicated to The Spain of the Austrians-Cooking as art.



Meatballs with hazelnut sauce


For the meatballs
500 grs. of minced beef
2 garlic
2 eggs
2 tablespoons of breadcrumbs
100 grs. of chopped ham and 50 grs. of shredded enmental cheese
Parsley
Salt
Ground black pepper
1 liter of beef broth

For hazelnut sauce
250 ml . of cooking cream
25 grs.de butter
75 grs. of toasted and ground hazelnuts
Ground black pepper
Salt

We chop finely garlic and parsley.
We mix all the ingredients of the meatballs and we integrate them well. meatballs the size of a walnut.
We put the meat broth to heat and when it starts to boil we put the meatballs in the pot.When they are well cooked we take them out and put them in a dish.
We prepare the hazelnut sauce :
Melt the butter, add the cream, pepper, salt and ground hazelnuts.We remove everything, cook a few minutes and set it aside.
We throw the sauce over the meatballs and serve the hot dish.



** En the original recipe is called "almondiguillas de ram" and instead of ham they carry bacon.

Enjoy this book. Learn with it. Expand your view of the world and the human beings who preceded us.
But above all, put your recipes into practice and travel in time without leaving your own kitchen.
From the prologue of Ángeles Caso