Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| 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.
Cook the potatoes in a pot of boiling water for about 20 minutes. When the potatoes are soft, let them cool, then peel them and set them aside. Remove ...
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