Pappardelles azafranados con albóndigas de cordero

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Pappardelles azafranados con albóndigas de cordero. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pappardelles azafranados con albóndigas de cordero, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pappardelles azafranados con albóndigas de cordero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Pappardelles azafranados con albóndigas de cordero using 25 ingredients and 6 steps. Here is how you can achieve it.

Receta de Donatto Di Santis con algún ingrediente cambiado.

Ingredients and spices that need to be Prepare to make Pappardelles azafranados con albóndigas de cordero:

1. -Albóndigas
2. 500 gr carne de cordero
3. 1 huevo
4. 50 gr queso parmesano
5. 100 gr miga mojada en leche
6. 1 diente ajo
7. perejil
8. 2 clavos de olor
9. sal y pimienta
10. Masa
11. 400 gr harina 0000
12. 2 huevos
13. 1 yema
14. 3 cucharadas vino blanco
15. 0,2 gr Azafrán (un tarrito)
16. sal y pimienta
17. -Salsa
18. 600 cc tomate triturado
19. 1/2 vaso vino tinto
20. 1/2 vaso caldo de carne
21. 1/4 vaso leche
22. orégano
23. ají molido
24. sal y pimienta
25. Queso rallado

Instructions to make to make Pappardelles azafranados con albóndigas de cordero

1. Primero picar la pulpa de cordero y agregar el resto de los ingredientes; ajo y perejil picado, huevo y quieso rallado, los clavos enteros (para después sacarlos), el pan remojado en leche y escurrido y salpimentar.
2. Mezclar bien y dejar descansar la pasta el la heladera por un par de horas, sacar los clavos de olor y hacer las albóndigas del tamaño deseado.
3. Poner la harina en corona sobre la mesada y agregar los huevos y la yema y salpimentar. Por otro lado poner a calentar el vino y en él disolver el azafrán e incorporarlo junto a los huevos. Comenzar el amasado hasta temer una masa lisa. Dejar descansar por 30 minutos tapado con lienzo.
4. Estirar la masa y hacer los fideos como más guste, dejar secar.
5. Poner aceite de oliva y dorar las albóndigas. Retirar y pasar por papel absorbente. Limpiar sartén y volver a colocar junto con el vino y dejar evaporar. Agregar el tomate, orégano,ají y salpimentar. Cocinar unos 10 minutos para agregar el caldo.
6. 10 Minutos antes que la cocción este terminada agregar la leche (para corregir acidez) y 5 minutos después poner a cocinar los pappardelles en agua salada. Una vez listos agregar a la sartén y mezclar bien. Queso y listo!!!!

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