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4 slices Stale bread — without crusts
3/4 pound Ground lean pork or veal
1/2 pound Ground raw or smoked ham
or Canadian bacon
2 Garlic cloves — finely chopped
3 tablespoons Finely chopped parsley
3 Extra-large eggs — separated
Salt and freshly ground black pepper — to taste
Olive oil — for frying
1 Onion — chopped
2 tablespoons Olive oil
1 Garlic clove — finely chopped
2 tablespoons Finely chopped parsley
1 tablespoon Flour
1 cup Good meat or chicken stock
1 cup Oaky Spanish white wine
or a dry white wine mixed 3:1
with pale dry Montilla
1 Bay leaf
1/8 teaspoon Ground cinnamon

If you are using a food processor, make the bread crumbs first, then grind together the pork or veal and ham or Canadian bacon. Add the crumbs, garlic, parsley and 3 egg yolks, keeping the whites to use later for the coating. Mix everything together, seasoning well, to make a stiff pate.
With your hands, shape the mixture into small sausages about 2-inches long, then flatten into shoe shapes. Heat 3 to 4 tablespoons of oil and fry the patties about 3 minutes on each side. Reserve them on a tray and chill at least 1 hour.
For the sauce, soften the onion in 2 tablespoons of oil until golden, adding the garlic and parsley for the last few minutes. Tipping the pan, spoon out any visible oil, then stir in the flour and cook 1 minute. Stir in the stock, wine, bay leaf, and cinnamon and simmer 5 minutes.
About 15 minutes before serving, beat the egg whites with a little salt until peaks form and coat the ‘alpargatas'. Fry 2 to 3 minutes on each side, until colored and heated through. Reheat the sauce in a large casserole, slip in the ‘alpargatas' in a single layer, and simmer gently 10 minutes. Buttered zucchini sticks make a good accompaniment. Serves 4 to 6.

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