Put the pork chops in a bowl of water and vinegar and leave them there for about half an hour; Crush the garlic in a mortar together with the coriander seeds; Then cut the meat and bacon into cubes; Put the pieces of meat in the mincer; Then season the meat with garlic, coriander, allspice, thyme, paprika and of course, salt and pepper to taste; Mix well for 10 minutes, gradually pouring the bone soup; Remove the pork mats from the bowl and wash them under a stream of water; Put the mats in the sausage accessory; Turn on the appliance at low speed and fill them with spicy meat; cool for at least 24 hours before preparing.
Leave the pie sheets to thaw. Work on each pie sheet separately. Grease the whole pie sheet with melted butter or oil and sprinkle with chopped walnuts. At one end we put walnuts on the whole surface, at the other we leave only oil to hold the sheets together well. We use a thin rod (I used a long crochet hook that I wrapped with aluminum foil).
RecipesDish typeDrinkJalapeno, cucumber and mint are infused in water creating a spicy drink that makes getting your daily quota a little bit more fun.2 people made thisIngredientsServes: 4 1L water6 thick slices of cucumber1 large jalapeno chilli pepper, halved and seeded2 sprigs fresh mintMethodPrep:5min ›Extra time:2hr chilling › Ready in:2hr5minCombine water, cucumber, jalapeno chilli pepper and mint in a pitcher and refrigerate until chilled, about 2 hours.
Arthur BovinoGravy Meatball SlidersThese iconic meatball sliders have made this notoriously difficult to-get-into West Village restaurant famous. (The fact that The Little Owl is in the building where the Friends show supposedly aired also attracts quite a few tourists). — Yasmin FahrIngredientsFor the buns:1 ½ cup warm water¼ ounce fresh yeast2 tablespoons molasses4 cups all-purpose flour1 ½ teaspoon salt2 tablespoons olive oil2 bulbs of whole roasted garlicSalt and pepperFreshly grated pecorino Romano cheeseFor the meatballs:1 pound ground beef1 pound ground pork1 pound ground veal1 cup freshly grated pecorino Romano cheese3 large eggs1 cup Panko bread crumbs1 bunch fresh parsley (reserve 1 tablespoon of chopped parsley)2 cups cold waterSalt and pepper3 cups vegetable oil for cooking1 chopped Spanish onion¼ cup chopped fresh garlic1 bunch fresh basilTwo 28-ounce cans of whole peeled tomatoes1 tablespoon fennel seedDirectionsFor the buns:In an electric mixing bowl using the hook attachment, mix the warm water, yeast, olive oil and molasses.