CRUNCHY BALLS OF ‘ALHEIRA DE VITELA’ WITH HOT SAUCE

INGREDIENTS
Small balls of ‘Alheira de vitela’:
2 ‘Alheiras de Vitela’
Flour
1 egg
Breadcrumbs
Olive oil

Hot sauce:
3cl olive oil
10 g garlic
40g onion
100g tomato with no skin
1 cl Port wine
1 tbsp chopped parsley
‘Piri-piri’ pepper (chili)
Salt and black pepper as needed

PREPARATION
Small balls:
Open the ‘Alheiras de Vitela’ and peel them off. Sprinkle your hands with flour and form balls.
Dip them in flour, beaten egg and breadcrumbs.
Fry them in abundant olive oil. Remove from heat and put them on absorbent paper.
Serve with the hot sauce.

Hot sauce:
Braise the chopped onion and garlic with olive oil, add the diced tomato and let it braise. Pour the Port wine and let it reduce. Add 1 tbsp of chopped parsley, a touch of ‘piri-piri’ pepper, salt and black pepper, letting it cook for a little longer.
Serve very hot with the small balls of ‘Alheira de vitela’.

*Autumn Recipe