Les boles de picolat from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne
In the deep South-West, under the lee of the Pyrenees, the Catalans have a way of making spicy balls of meat in which they mix equal quantities of pork with beef, which is a trifle removed from wha...
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Ingredients
- salt
- pepper
- 400 g minced pork
- flour, for dusting
- 2 cloves garlic, finely chopped
- 2 eggs
- 400 g minced beef
- 50 g tomato concentrate
- 100 g lardons
- 1 onion, finely chopped
- olive oil
- 150 g mushrooms (cèpes for choice) cut into bite-sized pieces
- 200 g green olives, stoned and chopped
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