Serves: 4 people Difficulty ': Hard Preparation time: 55 minutes + overnight soaking INGREDIENTS 250gr. vialone nano rice firm and ripe tomatoes 2 300g. Zucchini 30g. mixed herbs (basil, marjoram, a little parsley and mint) 1 clove garlic 1 tablespoon pine nuts 3 tablespoons grated Parmesan cheese olive oil salt For the meatballs 400g.
dried chick peas 1 onion, finely chopped 2 cloves garlic 2 teaspoons cumin 1 teaspoon coriander 1 bunch chopped parsley 1 teaspoon of baking soda oil for frying ------------------- PROCEEDINGS ------- Put the dried chickpeas in water overnight. Puree the garlic with the goal 'of mixed herbs, pine nuts, a little oil and a pinch of salt, then add to cheese mixture and the oil needed to obtain a fairly smooth cream.
Blanch tomatoes in boiling water for 1 minute, Privatel skin and seeds and cut pulp into cubes, which let drain in a colander for 15 minutes. Peel zucchini, cut into squares and fry over high heat with a little oil. Then add the tomato pulp. The rest of the herbs and cook for a few minutes.
Boil the rice, drain the chickpeas and rinse them thoroughly, then pour them together with the onion, garlic, spices, and parsley in a blender, until mixture is smooth and homogeneous. Combine the baking soda and mix well. Form quickly into balls with wet hands. Heat oil and fry the meatballs, drain them on a plate lined with paper towels.
Place in 4 individual plates a bed of white rice, have over the stuffed vegetables and add the meatballs. Serve. 
dried chick peas 1 onion, finely chopped 2 cloves garlic 2 teaspoons cumin 1 teaspoon coriander 1 bunch chopped parsley 1 teaspoon of baking soda oil for frying ------------------- PROCEEDINGS ------- Put the dried chickpeas in water overnight. Puree the garlic with the goal 'of mixed herbs, pine nuts, a little oil and a pinch of salt, then add to cheese mixture and the oil needed to obtain a fairly smooth cream.
Blanch tomatoes in boiling water for 1 minute, Privatel skin and seeds and cut pulp into cubes, which let drain in a colander for 15 minutes. Peel zucchini, cut into squares and fry over high heat with a little oil. Then add the tomato pulp. The rest of the herbs and cook for a few minutes.
Boil the rice, drain the chickpeas and rinse them thoroughly, then pour them together with the onion, garlic, spices, and parsley in a blender, until mixture is smooth and homogeneous. Combine the baking soda and mix well. Form quickly into balls with wet hands. Heat oil and fry the meatballs, drain them on a plate lined with paper towels.
Place in 4 individual plates a bed of white rice, have over the stuffed vegetables and add the meatballs. Serve.
- The way has been cleared for mega wind turbines of 20 MW (15/04/2011)
- maybe... (14/05/2011)
- Urijah Faber Talks Possible "Superfight" with Torres and Picks Diaz over GSP (11/05/2011)
- Here's Something Else!: More Beatles Songs We're Not Sick Of Yet (22/03/2011)
- A record rise for risotto rice... but can anyone actually cook it? (07/04/2011)
No comments:
Post a Comment