Recipes seconds: fried pumpkin and millet
The pumpkin is one of my favorite vegetables and I always both at home thanks to my parents who cultivate it. Here, therefore, a fairly simple ricettina that combines the flavor of pumpkin crunchy millet. Ingredients: 400g of pumpkin, 300 grams of millet, 1 onion, 40 grams of flour, 1 carrot, 20 g sugar, extra version olive oil, vinegar, salt.
Cook for fifteen minutes millet in salted water. In the meantime, cut into julienne the carrot and slice the onion and brown in a little 'oil, add the sugar, a couple of tablespoons of vinegar and a bit' of salt. Do not go until the onion pieces. Meanwhile, take the pumpkin and cut into thin slices (three for each diner) and brown in a little 'of hot oil. Grate the pumpkin and add to the remaining miles drained and flour. Season with salt and, with this compound, consisting of balls you are going to fry in deep fat.
Put the slices in the dish of pumpkin and onion compote and rounding off with pumpkin fritters and millet.
Cook for fifteen minutes millet in salted water. In the meantime, cut into julienne the carrot and slice the onion and brown in a little 'oil, add the sugar, a couple of tablespoons of vinegar and a bit' of salt. Do not go until the onion pieces. Meanwhile, take the pumpkin and cut into thin slices (three for each diner) and brown in a little 'of hot oil. Grate the pumpkin and add to the remaining miles drained and flour. Season with salt and, with this compound, consisting of balls you are going to fry in deep fat.
Put the slices in the dish of pumpkin and onion compote and rounding off with pumpkin fritters and millet.
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