Albóndigas rellenas de Parmesano

Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Albóndigas rellenas de Parmesano. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Albóndigas rellenas de Parmesano is one of the most well liked of current trending foods in the world. It is simple, it's quick, it tastes delicious. It is enjoyed by millions daily. Albóndigas rellenas de Parmesano is something that I have loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Albóndigas rellenas de Parmesano, 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 Albóndigas rellenas de Parmesano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Albóndigas rellenas de Parmesano using 10 ingredients and 7 steps. Here is how you cook it.

Son las que hice ayer, pero he aprovechado hoy para mí otro hijo, prácticamente es la misma de ayer.

Ingredients and spices that need to be Get to make Albóndigas rellenas de Parmesano:

1. 1/2 kg. carne de cerdo
2. 1/2 kg. carne de ternera
3. parmesano rallado
4. 1 poco comino
5. 1 huevo
6. Sal
7. Pimienta negra molida
8. Pan rallado
9. Patatas
10. 1 poco aceite

Instructions to make to make Albóndigas rellenas de Parmesano

1. Se mezcla la carne con las especias y el huevo y se deja reposar
2. 
3. Se hacen las albóndigas, estás se hacen más grande, se ahuecan y se pone el parmesano se vuelven a cerrar y se pone en la nevera 24 h. para que tenga cuerpo.
4. 
5. Pasadas 24h, se fríen con muy poco aceite y muy bajo de temperatura dándole vueltas para que se hagan por todos los lados, mientras tanto se fríen las patatas, cuando estén se sirve caliente, para que el parmesano se haya fundido dentro sin salirse.
6. 
7. 

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