Romesco Verde Ingredients
2 poblano peppers; roasted, peeled and seeded
2 green bell pepper; roasted, peeled and seeded
¾ cup of toasted almond slivers
½ cup of freshly chopped parsley
½ cup of freshly chopped cilantro
3 cloves of garlic; micro planed or finely minced
2 Tablespoons of red wine vinegar
2 Tablespoons of lemon juice
½ cup of EVOO
Salt and pepper to taste
Romesco Verde Technique
- Combine all ingredients in food processor except EVOO
- Blend for 15 seconds, scrape down sides and start processor again
- Slowly add EVOO in consistent stream while processor is running
- Blend until mixed evenly and slightly chunky
Can be made in advance but serve at room temperature
Albondigas Ingredients
2lbs ground lamb
1 Tablespoon chopped parsley
2 whole eggs
¼ cup of Greek yogurt
1 cup panko
1/3 cup of shallots; finely diced, sweated and cooled
1 teaspoon ground fennel
1 teaspoon ground coriander
½ teaspoon ground clove
1 ½ teaspoons ground black pepper
½ teaspoon cayenne
6 grams or approx. 1 Tablespoon (course ground kosher salt)
Albondigas Technique
- Mix all ingredients by hand or in stand mixer with paddle until tacky to the touch and evenly incorporated
- Shape into desired sized balls, and chill for at least 1 hour before cooking
- Preheat oven to 375F
- Place on oiled sheet pan and cook at 375F for 10-15 minutes or until internal temperature is 165F
To Plate:
Spoon Romesco Verde into bottom of bowl or plate. Lay albondigas in sauce and garnish with grated Manchego.
