Recipes: Vaso's Albondigas Y Huevos
Columbus — Brand new Dublin restaurant Vaso shared their recipe for a brunch favorite, Albondigas y huevos.
1T cumin seed
1T Corriander seed
1T Fennel seed
1T blk peppercorn
4T. smoked paprika
1/4t. cayenne pepper
1T garlic powder
4T Harrissa Paste
3T salt (check seasoning before portioning)
Toast spices in dry pan and grind together. Mix all ingredients well and portion into 10z balls, roll and bake at 350 for 10 minutes.
2 ounces (60 g) blanched almonds, toasted
2 ounces (60 g) blanched hazelnuts, toasted
8 ounces (225 g) Roasted Peppers
8 ounces (228 g) canned whole tomatoes, drained
½ cup (120 ml) extra-virgin olive oil, plus more for storing
2 tablespoons minced garlic (germ removed)
2 tablespoons sherry vinegar
1 tablespoon smoked paprika (pimenton)
1 tablespoon kosher salt, plus more as needed
In a food processor, pulse the almonds and hazelnuts enough to get a nice chop—we’re not looking for nut butter, but a breadcrumb-like consistency. Transfer the nuts to a large bowl. Add the peeled peppers and tomatoes to the food processor and pulse to incorporate. Add the mixture to the bowl with the nuts, then fold in the guajillo paste, olive oil, garlic, vinegar, and paprika. Season with 1 tablespoon of kosher salt, plus more to taste if needed. The final result should be a rough, textured sauce.