Stasera passaggio della Befana! Ma cosa mangerà prima di partire? qualcosa di leggero e sostanzioso, come le mie polpettine di cavolo nero.
POLPETTINE DI CAVOLO NERO
INGREDIENTI
200 gr. di cavolo nero lessato e strizzato, 100 gr di miglio decorticato, 4 cucchiai di farina di ceci o di fagioli, sale, paprica dolce, aglio.
PROCEDIMENTO
Tagliare a pezzettini il cavolo nero (potete sostituirlo con foglie di verza, lessata e strizzata) e passarlo in padella con olio e uno spicchio di aglio schiacciato. Fate cuocere il miglio in circa 350 gr di acqua leggermente salata o nel brodo vegetale (seguite le indicazioni sul pacchetto). Una volta cotto, il miglio è naturalmente appiccicoso, quindi non dovrete usare uova per queste polpettine.
Mettete in una ciotola il miglio cotto, i pezzettini di cavolo nero, tre-quattro cucchiai di farina di ceci o farina di fagioli, il sale e, se vi piace, un cucchiaino o due di paprika dolce. Impastate il tutto e formate delle polpettine che poi passerete nel pangrattato o nella farina di mais. Scaldate dell'olio nella padella e fate cuocere le polpettine su entrambi i lati. Buona ripresa!!
And so we are at the end of the long Christmas holidays. Long for the boys who go to school, because we, adults, and (thankfully) workers, we have just a few days of rest. I like so much the spirit of these holidays, even if I go to work, I feel with my boys on vacation. And I'm happy !
Tonight is the night of Epiphany and we in Italy celebrate the passage of an old lady who brings sweets and small gifts to kids ! But what would her eat before her long trip? Something light and nutritious, like my cabbage balls.
BLACK CABBAGE PATTIES
INGREDIENTS
200 gr. of boiled black cabbage, 100 grams of millet, 4 tablespoons of chickpea flour or beans flour, salt, paprika, garlic.
PROCEDURE
Squeeze and cut the cabbage into small pieces (you can replace it with normal cabbage leaves, boiled and drained) and cook it in a pan with olive oil and a clove of crushed garlic. Cook the millet in about 350 grams of lightly salted water or vegetable stock (follow the directions on the package).
Once cooked, millet is naturally sticky, so you will not have to use eggs for these balls. Put in a bowl the cooked millet, the pieces of cabbage, 3 or 4 tablespoons of chickpea flour or bean flour, salt and, if you like, add a teaspoon or two of sweet paprika. Mix everything together and then form medium patties and coat them in breadcrumbs or cornflour. Heat a little oil in a frying pan and cook the patties on both sides. Have a great new year!!!
And so we are at the end of the long Christmas holidays. Long for the boys who go to school, because we, adults, and (thankfully) workers, we have just a few days of rest. I like so much the spirit of these holidays, even if I go to work, I feel with my boys on vacation. And I'm happy !
Tonight is the night of Epiphany and we in Italy celebrate the passage of an old lady who brings sweets and small gifts to kids ! But what would her eat before her long trip? Something light and nutritious, like my cabbage balls.
BLACK CABBAGE PATTIES
INGREDIENTS
200 gr. of boiled black cabbage, 100 grams of millet, 4 tablespoons of chickpea flour or beans flour, salt, paprika, garlic.
PROCEDURE
Squeeze and cut the cabbage into small pieces (you can replace it with normal cabbage leaves, boiled and drained) and cook it in a pan with olive oil and a clove of crushed garlic. Cook the millet in about 350 grams of lightly salted water or vegetable stock (follow the directions on the package).
Once cooked, millet is naturally sticky, so you will not have to use eggs for these balls. Put in a bowl the cooked millet, the pieces of cabbage, 3 or 4 tablespoons of chickpea flour or bean flour, salt and, if you like, add a teaspoon or two of sweet paprika. Mix everything together and then form medium patties and coat them in breadcrumbs or cornflour. Heat a little oil in a frying pan and cook the patties on both sides. Have a great new year!!!
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