ELABORACIÓN DE BOLAS DE CARNE Y ARROZ CON SALSA DE VINO
Salsa de vino
En un cazo se pone los dos tipos de vino junto con las uvas pasas y se pone a hervir hasta que reduzca más o menos por la mitad. Una vez reducido se sacan las uvas pasas y se reservan.
En un recipiente con agua se pone la mitad de la gelatina y se tiene un rato hasta que se ponga blanda. Con el vino caliente y fuera del fuego, se le añade la gelatina y se disuelve. Se deja enfriar hasta que coja cuerpo (no tiene que estar líquido como si fuera vino, sino un poco más espeso).
En un bol cocer el arroz con un poco de sal.
Se pone la carne en un bol y se la añade un poco de sal y un poco de pimienta.
Se pican las uvas pasas (las que se metieron con el vino a cocer), el huevo duro, se pican y se añaden a la carne. Se añade el arroz cocido.
Batir un huevo y añadirlo mezclando bien todo.
Si se necesita añadir poco a poco pan rallado hasta que se pueda manejar y hacer bolas.
Se bate el otro huevo, y se pone pan rallado en un plato. Se hacen bolas pequeñas y se pasan por el pan rallado, después por el huevo batido y otra vez por el pan rallado. Freirlas en abundante aceite.
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