Medallions of potatoes and smoked cheese
10 recipes
Milk fillets, pumpkin and turmeric spinach
ingredients
servings
4
Iodized salt
to taste
Pepper
to taste
Sweet paprika
to taste
Turmeric
to taste
Parsley
1 sprig
Sesame
2 spoons
Breadcrumbs
90 oz
Wheat bran
40 oz
Grated Parmesan cheese
50 oz
Eggs
1 unit
Mile
100 oz
Baby spinach
50 oz
Pumpkin
300 oz
second courses from Italy
Milk fillets, pumpkin and turmeric spinach
Milk fillets, pumpkin and turmeric spinach
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Hyperphacil and superdelicious vegetarian chunks
preparation
step 1
Rinse, drain millet and boil for 30 minutes in a quantity of water about two and a half times its volume. Drain and let cool.
step 2
Clean the pumpkin and cut it into cubes. Boil it for 15 minutes until it is soft.
step 3
Rinse the spinacini and cook them in very little water for 10 minutes. Drain and crush them well, trying to remove as much water as possible, then crush them roughly.
step 4
In a large bowl, crush the pumpkin flesh with a fork, add the millet, the chopped spinach, the slightly beaten egg, the parmesan cheese, the bran, the sesame seeds, the aromas
step 5
And finally combine as much breadcrumbs as it is needed to get a soft but not overly sticky compound. Apply salt and pepper and let it rest in the fridge for half an hour.
step 6
Turn the oven to 170 ° C and lick the oven baking tray. With slightly dampened hands, form a large number of meatballs with the size of a large nut and dispose of them on the baking tray.
step 7
Bake in the oven for 20/25 minutes: the meatballs must be gilded, but be careful not to cure them excessively!
step 8
Serve millet, pumpkin, and hot spinach, but also hot or cold, accompanied by a fresh mixed salad.
