Cookbook Main courses


Difficulty | People | Time |
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Easy | 4 | 50 minuti |
Ingredients
200 g | quinoa |
400 g | water |
250 g | zucchini |
60 g | strakì Sterilgarda |
60 g | parmesan cheese DOP |
130 g | breadcrumbs |
2 | eggs |
1 | lemon zest |
to taste | chives |
to taste | extra virgin olive oil |
to taste | seed oil for frying |
to taste | table salt |
to taste | black pepper |
Preparation
- Pour the quinoa into a colander and rinse it.
- Pour a drizzle of oil into a pan and toast the quinoa for a few moments, continuing to stir.
- Cover with water, add salt and bring to the boil.
- Stir occasionally and cook for about 15 minutes: at the end of cooking the water should be completely absorbed.
- Turn off the heat and leave to cool for about ten minutes.
- Meanwhile, wash and dry the courgettes, trim them and grate them with a large-mesh grater.
- Season with salt and pepper, then add the chives chopped with scissors and the grated lemon zest.
- Add the now lukewarm quinoa, the breadcrumbs and the Parmesan and finally the eggs.
- Mix everything together with a spatula and then compact with your hands.
- Before proceeding with the formation of the meatballs, place some breadcrumbs on a tray.
- Take a little dough and press it in the middle to form a hollow.
- In the center pour 1 teaspoon of Strakì Sterilgarda and cover with more dough. Seal the meatballs well.
- Roll the meatballs in breadcrumbs and proceed with cooking.
- Dip no more than 2-3 meatballs at a time in plenty of seed oil at 165°. It will take 2-3 minutes to brown the surface.
- Place the meatballs on absorbent paper to remove excess oil. Serve hot with mayonnaise and garnish of your choice.

To prepare the piadinas, mix the flour and salt in a bowl. Make a well in the center and add the lard and water in which you have dissolved the yeast. ...
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