Vegetable balls
Hvala na povratnim informacijama
Upravo ste dodali ovaj proizvod na svoju listu želja.
Upravo ste uklonili ovaj proizvod sa svoje liste želja.
Ne možete dodati više na listu želja
Ne možete dodati više na listu želja
Jeste li sigurni da želite izbrisati svoju usporedbu?
Nastavi
Možete uspoređivati ​​samo proizvode iz iste kategorije.
Dodali ste proizvod za poređenje! Nastavite dalje!
Uklonili ste proizvod za poređenje! Nastavite dalje!
Vaš popis za usporedbu je pun!
Dodali ste samo 1 proizvod. Dodajte više proizvoda za usporedbu
Vegetable balls
Vegetable balls

1m read

Vegetable balls

Vegatable Balls 375x600
Vegatable Balls 1920x600

Vegetable balls

 

Wasting too many vegetables?

You might think that aging or leftover vegetables are of little use in making a good dish.

This Vegetable Balls recipe by Igles Corelli
 from Ristorante Atman, Lamporecchio is part of the 'Garden in multiple textures' recipe.

TYPE

CHEFS SPECIAL

LEVEL

MEDIUM

TOTAL TIME

30 MIN.

Ingredients

SERVES 6

 

  • 3 medium potatoes
  • 2 eggs
  • 200g vegetables, chopped: green beans, zucchini, chioggia beets, spinach
  • 50g grated parmesan
  • 100g breadcrumbs
  • Extra-virgin olive oil
  • Sage
  • Thyme
  • Salt
  • Pepper

Method

  1. Boil whole, unpeeled potatoes in salted water (ratio: 375g salt per litre). Peel and mash potatoes.
  2. Heat up some olive oil and cook chopped vegetables.
  3. Put the vegetables into a bowl and add potatoes, eggs, cheese, chopped herbs, salt and pepper.
  4. Mix through.
  5. Shape the mixture into small balls.
  6. Roll them in breadcrumbs.
  7. Fry the balls in oil and dry on paper towels. Season with salt.
  8. Enjoy with salad or other vegetables.

Dijeli

Beko

Licensee limited to certain jurisdictions