Enjoying sherry wine / pairings and recipes / Oloroso
Cooking time: 1 hour
Soak breadcrumbs in milk for 5 minutes. Squeeze out excess moisture and place in a bowl with beef, garlic, egg yolk and paprika. Season with salt and pepper, then, using your hands, knead mixture until smooth. Form into 12 balls and place on a tray. Cover and refrigerate for 10 minutes to rest.
Heat oil in a large frying pan over medium heat. Cook meatballs, turning, for 4 minutes or until browned. Using a slotted spoon, transfer to a plate. Reserve pan with oil.
To make tomato sauce, return reserved pan with oil over medium heat. Add extra virgin olive oil, onion, garlic and bay leaf, and cook for 4 minutes or until onion is softened. Add paprika and cook for a further minute or until fragrant. Stir in tomatoes and return meatballs to pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until sauce has thickened and meatballs are cooked through. Add a little water, if necessary, to stop sauce sticking to the bottom of the pan. Transfer to a bowl and serve immediately.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.
