Tag: quinoa

Recipe Spaghetti with saffron, sea urchins, crunchy quinoa – Italian Cuisine

Ingredients

360 g spaghetti
50 g puffed quinoa
4 sea urchins
1 clove of garlic
saffron
anchovy sauce
lemon
fish soup
sunflower oil
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Medium

Doses: 4 people

Toasted in a saucepan 30 g of saffron in pistils with a pinch of salt and a drizzle of oil. Add 2 liters of fish broth, bring to a boil and cook for about 10 minutes.
Switch off, let it rest for 15 minutes, then filter and let it cool.
Brown garlic in a large pan with a drizzle of oil and salt for 2 minutes. Remove the garlic, add the saffron broth and let it reduce.
Cook spaghetti in boiling salted water. Drain them al dente and pour them into the pan with the saffron sauce.
Stir pasta with oil, salt, pepper and drops of anchovy sauce.
Fry quinoa in sunflower oil.
Serve spaghetti with puffed quinoa and clean sea urchins; complete with grated lemon zest.

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Prawns with quinoa flakes – Italian Cuisine

Ingredients for 4 people

1) Finely chop the spring onion cleaned with a handful of leaves of coriander. Pour into a small bowl soy sauce, L'sesame oil and the lime juice, then emulsify them with a small whisk or fork. Join the mince of spring onion is coriander, the chili pepper and a pinch of lime zest grated. Let it rest in a cool place.

2) Prepare one batter fluid with the flour and 175 ml of water, stirring with a fork. Thread each prawn tail lengthwise on a wooden skewer (the tails are more decorative if left with the tails attached). Pass i prawns first in the batter, then in the quinoa flakes, pressing them gently with your hands so that they adhere well.

3) Fry i prawns in oil hot, a few at a time, turning them to brown them on both sides, then drain them on paper for fried. Add salt and serve accompanied with the sauce and, if you like, very thin slices of lime.

Chicken and quinoa meatballs with tomato – Italian Cuisine

Ingredients for 4 people

1) Pour the quinoa in a casserole and add water for double its volume; cook over low heat until all the liquid has been absorbed, then let it cool.

2) Private the White bread edges, mince it and knead it in a bowl with minced meat, the quinoa and the feta crumbled. Season with the leaves of parsley cleaned and chopped, salt and pepper. With moistened hands, shape them meatballs to the size of one wot, then roll them into a tray sprinkled with flour.

3) Heat a drizzle of oil in a pan with the clove of garlic crushed; deleted the garlic before it starts to brown and brown the meatballs together with the thyme leaves. Add the tomato puree and cook over low heat, covered, for 15 minutes, diluting the sauce with a ladle of hot water. Adjust of salt and pepper and perfume with a few leaves of fresh parsley.

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Ingredients

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Ingredients for 4 people

Ingredients for 4 people

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