Barceloneta Pump
For the potatoes: boil the potatoes in their skins, peel them and mash them until you get a fine puree. Add salt and pepper.
- Sear the meat in a pan until well browned. Remove and set aside.
- In the same pan, sauté the finely chopped onion with a pinch of salt and the bay leaf until well caramelized.
- Add the fried tomato, cook for a couple of minutes and add the meat back in.
- Take portions of mashed potatoes, crush them in the palm of your hand and place a teaspoon of filling in the center. Close them by forming a ball. Store them in the refrigerator for 1-2 hours.
- Pass each bomb through flour, beaten egg and grated bread, and fry them in sunflower oil.
- For the brava sauce: sauté the onion and garlic in oil. Add the cayenne peppers, pour in the white wine and let it reduce.
- Add the sweet red pepper and then the tomato. Mix and add the flour. Cook for a few minutes.
- Pour in the chicken stock and let the sauce reduce until it thickens. Grind it and adjust the salt level.
- For the aioli: in a tall glass, put milk, garlic, light olive oil and salt, and emulsify it with the blender while gradually adding more oil.
- Serve the bombs with both sauces.
