Meatballs with peas and artichokes from Cataluña.
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- Опубликовано: 24 окт 2024
- Learn how the Catalans cook meatballs with peas and artichokes: Mandonguilles amb pèsols i carxofes
Today I've reached Tarrega in the province of Lleida, Catalunya, Spain, for yet another authentic, "on location" regional speciality.
Pete's Pans cooks all the greatest regional specialities with utmost regard for local authenticity, so please join me:
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How do we learn more about you, Pete?
Hey! How do you mean?
What's your bio? How did you come up with the idea for Pete's Pans? What's your connection to France and the Iberian Peninsula? Where do you live when you're not traveling? Do you take all your equipment with you? I've seen you going about by what seems to be many methods - bike, car, camper van - and cooking with both wood and propane. Can you tell us more about cooking on the road. Who is "Jess" (?) whom you salute at the beginning of each episode? Are you your own cameraman? How long does it take to shoot and edit an episode? What mishaps or happy mistakes and encounters can you share?
@@hslevGood questions, to be answered in an upcoming video. Thanks for your interest. Watch this space!
You should sit down at one of your lovely roadside locations or small cafes and interview yourself!
@@hslev Yeah, I see that style a lot on social media these days! I'll give it some thought. Grateful for your concept.
My favourite cooking channel.
Superb as always Pete
"Can't remember the English name, ... cinnamon" ... drinks a sip of wine.
Besides the cooking, in each video you can find these funny moments 😂 Pete's the greatest 🎉
Watching Pete, and how respectful you are to the Catalan traditions, is like a mini vacation.
Beautiful - my aim entirely! Bless you Murray
The recipe is for two people. 400g each of pork and beef seems alot. I managed to eat four good sized meatballs and was stuffed afterwards. Admittedly I did serve them with mashed potatoes. 😅 Thanks Pete.
I came across your channel just last week. Cooked the Chicken with rice NOT Paella. It was absolutely fabulous. Today it was this dish. Es maravilloso!!!
I just found this channel. I love it already!!! Most shows in USA don't highlight Spain and Portugal cuisine. This is just what I have been looking for👍
The Catalans make such wonderful dishes! Could you show how they go about making those delicious cepes (in the oven, I believe) with loads of garlic and olive oil, please? Washed down with a good dry cava... ❤
I’m doing this tomorrow! I grow my own artichokes (the viciously spiny Sardinian ones) but tis not the season, so I’ll see if I can find frozen ones in the supermarket. For some reason, I’ve got 3 jars of cinnamon so a good excuse to use some of it! Buon appetito!
You could just try with another vegetable.
Enjoy!
What Doug Jones said, Pete!
Love the channel and never understand why more people aren't subscribing. Your culinary skills, choice of traditional dishes, and choice of geography and scenery are second to none. As for this one, I'm Italian - American and have never heard of putting cinnamon in meatballs: my dad is rolling over in his grave on that one. Also, glad to see you enjoying bread and drinking wine with the meal, something you don't always seem to do on video. Keep 'em coming!
Thank you for you kind comments Tom!
Cinnamon and sometimes cumin seem to creep into Catalan / Spanish cookery quite a lot. Would the Italians use any spice?
@@Petespans nutmeg in the meatballs. Chillies in the sauce
Oh my word. These are delicious. I love the hint of cinnamon. I managed to find frozen artichokes. I fried some bread for the paste and you’re right, there’s a nice nutty crunch from the few almonds. Next time I’ll use cantuccini. These aren’t just meatballs, they’re Pete’s Pans’ meatballs! And they’re all mine, being married to a vegetarian.
So pleased it was ok!!! Sometimes I worry these local things aren't to everyone's liking (don't kill the messenger etc.)
@@Petespans it was SO good. I’ll certainly be doing them again. I love your cheery videos, and am cooking my way through all of them.
@@Susie462 all of them? some turned out better than others 😅 Keep letting us know how you get on ... just don't "kill the messenger"
@@Petespans yes! I’m on a mission 😂
Hi Pete, love the content, quick question, would bog standard almond biscotti work in this dish? I’m a bit concerned that the orangey flavour of the ones I have to hand might taste a bit odd in the sauce? What do you think?
I think your channel is great!
Great video Pete. I don't understand why your channel isn't bigger- you consistently deliver great content!
Thank you Dawn! I won't be throwing in the towel any time soon ...
@@Petespans Just getting started, I'm sure!!!
Wonderful Pete - love your videos !!!!
A like and a comment for a great channel!
very nice work Pete ,thank you. I have probably five or so food channels that I go to on regular basis, Italian. Americana ,Indian. Northern English food working class pies and such and good self.. shocked to hear you say that the channel is under performing can’t believe it.👏👏🎼🍷
Love the vid and the channel. Your camera work and no nonsense narration makes it very enjoyable and informative. And I will be trying the recipes.
Don’t worry, Pete, I have co-ordinated my family to all give you likes. Yet another great recipe, which I will definitely replicate in the next day or so (however as i’m currently in Italy, let’s keep it to ourselves that I’m indulging in Catalonian cooking). Bravissimo Pete.
Mama's the word! 🤭🤫
Great Channel! Keep it up, you deserve a lot of credit for skillfully sharing and recreating these classics. Casual enough for foodies and accurate enough for professional cooks. Nice
Thanks for your encouragement Doug. Good of you to tune in :)
Love this show 👍
I LIKE LIKE LIKE!!!!!
Enjoying this series.
Liked and I will comment.
I have cooked lots of things, but never artichokes, so maybe I should try this dish. I have cooked from one of your migas recipes, and we enjoyed it.
Still jealous of what you do; travel, cycle, cook, eat, and enjoy!
Great job! Sounds delicious with the almond bread paste and addition of the pork belly into the meatball.
Wonderful scenery. thanks!
Many thanks for tuning in again Edgar :)
Must try recipe,love your channel, super food
Inspiring as always
Never had artichoke before; always seems to me that you get a really small amount of food out of a large vegitable :)
Excellent video; meatballs look great; love meatballs!
awesome
My first experience of Artichoke was a mouthful of the fibre glass like interior, wasn’t nice, but I did have the leafs with a kind of Alioli, they were pleasant. I’d certainly demolish a plate of that meat ball recipe Pete 👍
Yeah, you have to cut a way a LOT. If you have ever seen the canned artichoke hearts you can see how little is actually left. The leafs with aioli are just a very different dish, and after all you only eat the soft part on each leaf, so more of a snack than a meal designed to sate hunger.
@@Dvnllnvg yes, I think it was a starter. Never tried the jar ones, don’t look that appealing to me, you tried them?
@@mikeb3010 I don´t like em as is, but they are decent in pasta or on pizza and the like. They taste much more acidic than the fresh ones, so they are kind of a different product in my mind, but absolutely worth using for their own sake. Oh, and pureed into marinades also works well for chicken or other "lighter meats" or fish.
Hi Pete, I didn't hear you mention when to add the pancetta. Doe's it need to be minced and added to the pork/beef mince? Thanks Tony
Yes, that's it - part of the ground mixture.
@Petespans Thanks, Pete. I don't possess a grinder. Do I just cut it very fine or another method?
I assume the peas only go in at the last minute?
Hey Rick, tender ones go in last minute.