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few weeks ago I saw on the blog Nana, a cuttlefish balls and I really wanted them. I have not followed his recipe, but I've taken his idea ... sure yours are delicious too.

Ingredients for 4 people:
For the meatballs:
1.200 gr. clean cuttlefish
4 eggs (L)
2 cloves garlic parsley


breadcrumbs flour

For
sauce 2 medium onions 1 tomato
branch
2 cloves garlic
1 / 2 red pepper
fish broth or water with a fish broth

For "chopped" or crushed croutons
6
18
almonds fresh parsley a forward



To make the meatballs will the cuttlefish in a blender or food processor type Thermomix. Itch it and put it in a container. Add the beaten eggs, crushed garlic, and parsley chopped very small. Mix well and we will add the breadcrumbs and stir until a thick dough coseguir. We will train

meatballs with wet hands with water to make it easier to form
Transfer to a flour and set aside.

Development in Fusioncook
Set a long menu to 180 º and put at the bottom virgin olive oil. Pass the meatballs until golden brown and set aside.
In the same oil to the onions, peppers, garlic and chopped tomato for sauce and fry at 160 degrees. When almost done, add 1 / 2 cup of vermouth and let the alcohol evaporate. Add the meatballs, add the broth, close and set 15 minutes at 160 º. Depressurize. Put

pounded ingredients of the meatballs and broth in a bowl and go through the blender until you have a very fine texture , add to the pan, stir well, and set 3 minutes. Depressurize and add salt. Preparation

traditional
Put a large pan heat the oil for frying the meatballs. Pass the meatballs until golden brown and set aside.
In the same oil to the onions, peppers, garlic and chopped tomato for sauce and fry. When almost done, add 1 / 2 cup of vermouth and let the alcohol evaporate. Add the meatballs, add the broth, cover and let boil over medium heat, stirring occasionally for about 30 minutes.
crushed Place the ingredients of the meatballs and broth in a bowl and go through the blender until you have a good texture fina.Añadir to the pan, stir well and leave on medium heat for about 12 minutes or until we the sauce is the desired texture. Season with salt.