Verduras variadas (pimiento, berenjena cebolla, calabacin, patata, al gusto de cada uno)
Aceite de oliva virgen extra
Sal
Pimienta negra molida
Perejil
ELABORACIÓN DE ALBÓNDIGAS «A MI JARDINERA»
Empezamos por poner en un recipiente amplio y hondo y batimos el huevo y la leche. Le agregamos la miga de pan desmenuzada y la aplastamos con un tenedor. Incorporamos la carne picada, salpimentamos y mezclamos bien hasta obtener una mezcla homogénea.
Tomamos pequeñas cantidades de la mezcla y las boleamos. Las pasamos por harina y las freímos en abundante aceite caliente durante un par de minutos. Sólo queremos que se doren por fuera, así que las retiramos enseguida y las pasamos a un plato con papel absorbente, para que escurran el exceso de grasa, y reservamos hasta que tengamos lista la salsa.
Para elaborar la salsa, pelamos y picamos las diferentes verduras que dispongamos.. Calentamos un poco de aceite de oliva en una cazuela y la pochamos a fuego suave durante 10 minutos.
Agregamos a la cazuela el vino blanco. Subimos la intensidad del fuego y esperamos a que el vino se haya evaporado antes de regar con el caldo de ave. y el tomate.
Cuando el conjunto alcance de nuevo el hervor, incorporamos las albóndigas a la cazuela y dejamos cocer a fuego muy suave durante 20 minutos, bajo tapadera. Servimos inmediatamente.
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