Author

Ingredients:

• Minced meat of pork and veal with Iberian bacon
• Garlic
• Caramelized onion
• Rosemary
• Flour
• Salt pepper
• Aove
• Fried plantain
• Five pepper Sauce

PREPARATION:

• In a bowl we put the meat, onion and garlic chopped a little rosemary, salt and pepper, mix and make balls.
• Once the balls are made, we add the flour and fry in oil.
• Once fried drain oil and in another fry saute with the sauce.
• For banana we only have to make chips with a mandolin and fry.

 Author

INSTRUCTIONS

As usual with my recipes, this is an easy appetiser to make. We just have to prepare some medium-sized meatballs. In my case I’m using veal as usual- just use the recipe you like the most.

Once coated with flour and fried, set them aside on a dish and prepare the cups. To do this, grease a mini cupcake pan with a little of oil. Take a packet of ‘La Cocinera’ pasty wafers and make them smaller with the help of a round cookie cutter or a glass. Fill each hollow in the pan with a wafer and bake for 10 minutes, making sure they do not brown too much.

When they are done, carefully take them out and leave them to cool. Then, heat up a jar of Salsas Asturianas five pepper sauce and add the meatballs, heat them up and place one in each wafer cup. Cover with the remaining sauce.

The result is worth the effort.