John Myers
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Tapas Mixtas: Pulpo Salad, Meatballs, Manchego Cheese in Honey and Aioli
The perfect tapas mixtas: pulpo salad, meatballs, manchego cheese in honey and aioli recipe with a picture and simple step-by-step instructions.
For the aioli:
- 1 Pc. Egg
- 2 Pc. Egg yolk
- 1 Pr Salt
- 100 ml Vegetable oil
- 1 Pc. Clove of garlic
- Pepper
For the pulpo salad:
- 400 g Pulpo
- 100 g Fresh celery
- 0,5 Pc. Red pepper
- 1 Pc. Onion red
- 0,5 Pc. Lemon
- 100 ml Olive oil
- 1 Sch. White wine
- Salt and pepper
- 2 Pc. Garlic cloves
For the meatballs:
- 300 g Ground beef
- 8 Pc. Cherry tomatoes
- 0,5 l Red wine
- 4 tbsp Sugar
- 3 Pc. Onions
- Herbs fresh
- Salt and pepper
- 3 tbsp Breadcrumbs
For the Manchego cheese in honey:
- 600 g Manchego cheese
- 500 ml Honey
Aioli
- Grind the garlic and salt in a mortar to a paste. Add one egg yolk and stir. Then add a whole egg and keep stirring. Now let the vegetable oil flow in very slowly while stirring constantly. This makes the mass more and more solid. Finally, season to taste with pepper.
Pulp salad
- Cut the cooked pulpo into small cubes and season with salt and pepper. Cut the onions, bell peppers and celery into small pieces and mix in. Then mix the olive oil, lemon juice and a dash of white wine and the pressed garlic in a separate bowl and pour over the pulpo. Then mix everything well and let it steep for at least three hours.
Meatballs
- Mix the chopped with breadcrumbs, fresh herbs and egg yolks and season with salt and pepper. Shape the mixture into small balls. Cut the onions into very small cubes and quarter the cherry tomatoes. Sear the meatballs with tomatoes and onions in a hot pan with olive oil. Add the red wine after and after and bring to the boil again and again until the red wine has boiled down. When the balls are done, add the sugar and stir well.
Manchego cheese in honey
- Manchego, cut into cubes as desired. Put these in a baking dish and cover with honey so that the dish is well filled and the cheese is covered. Now put the cheese in the preheated oven at 220 ° C for about 12 minutes.
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