Mandonguilles amb Aubergínia

Pork and Veal Meatballs With a Fried Almond and Eggplant Sauce

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Preparation info

  • 6

    Raciones
    • Difficulty

      Medium

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

I WAS WALKING THROUGH A VINEYARD WHEN THE SILENCE WAS BROKEN BY A CLATTERING OF HOOVES AS A GOATHERD PUSHED HIS GOATS THROUGH AN ALMOND GROVE IN THE VALLEY BELOW. THE SOUND OF ANIMALS GAVE WAY TO A DEEPER HUM. OVER A LITTLE HILL WAS A TRACTOR WITH WHAT APPEARED TO BE A PAIR OF BAT’S WINGS ABOVE A DRUM ATTACHED TO POWERFUL VIBRATING MECHANICAL ARMS. THE TRACTOR DRIVER BACKED THE MACHINE NEXT TO AN ALMOND TREE AND THE WINGS SPREAD UNDER THE BRANCHES. THE TREE WAS SHAKEN AND THE ALMONDS DROPPED ONTO THE WINGS AND THEN THE DRUM BELOW. ‘IF WE ONLY HAD A MACHINE WE COULD TAKE TO MADRID AND SHAKE THE POLITICIANS,’ SAID THE FARMER. TRADITIONALLY ALMONDS ARE USED IN MANY DISHES FROM THE PRIORAT. SOMETIMES THEY ARE POUNDED TO MAKE A PICADA THAT COULD BE STIRRED THROUGH A SLOW-COOKED DISH OF RABBIT OR GARLICKY SALT COD. THIS RECIPE MAKES LOVELY MOIST MEATBALLS WITH A RICH, VISCOUS SAUCE THICKENED WITH EGGPLANT AND DOTTED WITH GOLDEN ALMONDS.

Ingredients

Method