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ESPAÑOL
ENTREMESES Y PLATOS DE ENTRADA
116
Coloque la carne molida, las yemas de huevo, las migajas de pan, el queso
parmesano, el perejil, la sal de ajo, el orégano, la pimienta y las aceitunas en el
tazón para mezclar. Instale el tazón y la batidora plana en la mezcladora. Pase
a la Velocidad 2 y mezcle durante 1 minuto.
Forme la mezcla en 30 bolitas de 1 pulgada y fríalas en aceite de oliva hasta
que se doren bien. Escurra las bolitas en toallas de papel. Caliente la Salsa de
Barbacoa Espesa y viértala sobre las albóndigas. Sírvalas calientes desde el
hornillo de mesa.
SALSA DE BARBACOA ESPESA
RENDIMIENTO: 2 TAZAS
Combine todos los ingredientes en una cacerola pesada. Mézclelos bien y
cocínelos a fuego medio durante 10 minutos, revolviendo de vez en cuando.
Reduzca la temperatura y hierva a fuego lento durante 30 minutos. Enfríe la salsa
y guárdela cubierta en el refrigerador hasta que la necesite.
POR PORCIÓN: APROXIMADAMENTE 108 CAL, 4 G PRO, 12 G CARB, 5 G GRASA,
25 MG COL, 240 MG SOD
1 libra de carne molida
2 yemas de huevo
1
3 taza de migajas de pan seco
1
3 taza de queso parmesano
2 cucharadas de perejil picado
3
4 cucharita de sal de ajo
1
2 cucharita de orégano
1
4 cucharita de pimienta
2 cucharadas de aceitunas
rellenas picadas
1
4 taza de aceite de oliva
Salsa de Barbacoa Espesa (se
incluye la receta a
continuación)
BOCADILLOS DE ALBÓNDIGA
RENDIMIENTO: 30 ALBÓNDIGAS
1
1
4 tazas de azúcar morena
1 taza de ketchup
1 cucharada de mostaza seca
2 cucharadas de salsa
Worcestershire
2 cucharadas de vinagre
1 taza de café fuerte
1
2 taza de cebolla bien picada
1 cucharita de sal
1
8 cucharita de pimienta
114-139PIL:114-139PIL1348700 2/6/09 2:01 PM Page 116
118


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