Garganelli con albóndigas, rovellons y cebolla caramelizada

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Garganelli con albóndigas, rovellons y cebolla caramelizada. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Garganelli con albóndigas, rovellons y cebolla caramelizada, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Garganelli con albóndigas, rovellons y cebolla caramelizada delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Garganelli con albóndigas, rovellons y cebolla caramelizada is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Garganelli con albóndigas, rovellons y cebolla caramelizada using 13 ingredients and 9 steps. Here is how you can achieve it.

Tenía ganas de hacer pasta con albóndigas pero cuando he llegado a la verduleria he visto que habían traído los primeros rovellons y no me he podido contener de comprar unos poquitos para añadirlos a la receta.

Ingredients and spices that need to be Prepare to make Garganelli con albóndigas, rovellons y cebolla caramelizada:

1. 120 gr pasta corta
2. Albóndigas
3. Salsa pesto
4. Cebolla caramelizada
5. 1 cebolla
6. 1 pimiento verde italiano
7. 1 diente ajo
8. 3 tomates triturados
9. Fondo de pollo
10. 30 ml vino blanco
11. 10-12 rovellons pequeños
12. 1 c.s. tomillo seco
13. 1 diente ajo

Instructions to make to make Garganelli con albóndigas, rovellons y cebolla caramelizada

1. Primero haremos una salsa básica. Para ello, picamos la cebolla, pimiento y ajo y lo pochamos bien.
2. Añadimos después el vino blanco y el tomate y dejamos que se seque bien. Lo pasamos a la turmix y trituramos.
3. En una cazuela añadimos un par de cucharadas o tres de este sofrito y un poco de fondo de pollo para hacer una salsita espesa. Salpimentamos.
4. Por otro lado tenenos las albóndigas como explico en la receta vinculada. Pero de un tamaño mini. Una vez rebozadas y doradas las añadimos a la cazuela donde hemos puesto la salsa y las cocemos tapadas durante unos 10 minutos. Reservamos.
5. Cocemos la pasta, escurrimos y reservamos.
6. Limpiamos las setas. Las pequeñas las dejamos enteras y si hay grandes las cortamos en trozos de bocado. Las salteamos con un poco de ajo y tomillo. Salpimentamos y reservamos.
7. En una sartén o cazuela ponemos las albóndigas pero sin demasiada salsa. Agregamos la cebolla caramelizada y 2 c.s. de salsa pesto. Removemos. Añadimos la pasta e integramos bien. Después agregamos las setas.
8. Para emplatar ponemos encima un poco de salsa pesto más. Riquísimo!!!
9. 

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