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meatballs spiced skewers of sheep from cous cous

Preparation time: depends on the number. Minimum of at least 25 min.
Difficulty: Average
Secret ugly, unspeakable
"As the sheep in callara ?"
"It's butter!"
consumption of sheep meat is popular throughout the Maghreb, starting with cous cous to get to products that require a whole day, like the whole sheep cooked in embers in a pit five feet deep with leaves herbs and spices. The use of spices requires a great skill to mask the pungent odor of sheep. That's why we Italians-with few exceptions, we are much more likely to eat lamb-a lamb for a single month of life-and that the primary defect that can be found in dishes like the chops is just "the smell of sheep" . For some years it has spread the consumption of grilled skewers of sheep originating in the festivals and Corropoli Controguerra in Abruzzo, which has cleared through customs, this type of meat in the world of consumer goods but still represents only one side of a medal much more complex .
meatballs spiced skewers of sheep from cous cous's aim to bring the meat dell'ovino adult in a form where it was cool this is the finger the fusion.

I want so much to this dish, which I claim full copyright, I'm willing to give all the portions.
Proceed as follows: 400 grams of skewers of sheep deprived of the toothpick. Put in a blender 2 onions, two carrots and two sticks of celery. Frullateli little, leaving the pieces. Heat in a pan two cloves of garlic and crushed red pepper clothes and fresh-cut knife with two tablespoons of olive oil, add the mixture of onion-carrot-celery and saute for a few minutes over high heat. Throw pan in the diced lamb, salt and spices to add the cous cous, a mixture of turmeric, cumin, coriander seeds and sweet paprika that you can buy pre-established specialist dealers like Castroni abundant. The spicy, as I said, it is essential to mitigate the strong aroma of sheep. Jump all over a high flame, then add a tablespoon of tomato paste dissolved in double-half cup of water and cook until the mixture is right with the rank of amalgam. Let cool and transferred back into the mixer along with bread (two slices) soaked in milk, bread crumbs, egg yolk and a pinch of salt. Whisk without exaggeration, it is important that the preparation remains into small pieces. Now proceed with the impolpettatura. Give her small, the size of an olive Ascoli, no more and then pass them in beaten egg and bread crumbs, lightly salted. You can prepare in advance and store in refrigerator and then fry them at the time it is consumed. This will also help to stabilize the breading.
Chapter frying: abundant oil and very hot, but did not reach the smoke point. For plenty of means that should a meatball dipped risulatre completely covered by the oil. I used a mixture of olive oil and peanut oil, but you can do as you please respect the rule always hot and plentiful. With Drain a skimmer when the nice crunchy breading will-it will take two minutes or less taking into account that the filling is already cooked, and dried on paper towels. Serve immediately!
Additional Considerations: meatballs spiced skewers of sheep from cous cous may be brought in as a starter version finger or it will be the surprise hit of your big dinner of cous cous with semolina yellow versions all'abbacchio and shrimp over the cous cous with vegetables and beef- coming soon. Just the juice of cous cous with lamb, or beef, can be used as a sauce where shoes meatball skewers of sheep as if they were French fries and ketchup. In any case, should always be eaten with your hands!

Council of Sommelier: I paired these meatballs with Rubesco of 2006, but this is a dish that can withstand any challenge. Dare and uncorked the bottle of Brunello that you keep in Serbia for the degree of your daughter, get off at a wine shop and spend 30 € for a Sagrantino di Montefalco or sbizzarritevi and buy a wine from Burgundy.
Enjoy!