Servings: 6 to 8 » Preparation: 15 mins + 2 h to soak » Cooking: 20 mins » Level: Medium
Ingredients:
12 dried apricots
1/3 cup (90 ml) dry Marsala
8 oz (250 g) lean ground (minced) pork
2 tablespoons finely chopped Parsley
1 clove garlic, finely chopped
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon hot paprika or 1 dry chile pepper, crumbled
Salt and freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch (cornflour)
1 cup (250 ml) olive oil, for frying
Procedure:
Put the apricots in a bowl and add the Marsala. Leave to soak for 2 hours
Preheat the oven to 425 F (220 C/gas 7)
Place the meat in a large bowl. Add the parsley, garlic, nutmeg, and paprika. Season with salt and pepper, and mix well
Drain the apricots and make an incision in each one. Fill the apricots with the meat mixture. Close each one over the filling
Beat the egg whites and cornstarch with a pinch of salt in a bowl to make a smooth batter
Place the sesame seeds on a plate. Roll the meatballs in the sesame seeds, coating well
Heat the oil in a large frying pan over medium heat. Dip the stuffed apricots in the egg mixture and then drop into the hot oil. Fry until golden brown all over, about 10 minutes
Drain on paper towels
Arrange on an oiled baking sheet and bake for 10 minutes, until the meat is cooked through
