Servings:
4
Prep time:
10
Cooking time:
20
INGREDIENTS
- - 2 bell peppers, red
- - 150 g of quinoa
- - 3 slices of stale bread
- - 3 eggs
- - 80 g of smoked cheese
- - 2 tablespoons grated Parmesan cheese
- - 1 tomato copper
- - 0.50 red onion
- - 1 bunch of parsley
- - 1 bunch of marjoram
- - 1 bunch of basil
- - 0.50 spicy chili
- - flour
- - breadcrumbs
- - milk
- - Extra-virgin olive oil
- - Salt and pepper
- - Nutmeg
INSTRUCTIONS
- Cut the peppers into strips and put them to cook over high heat in a pan with the finely sliced onion, red pepper and 2 tablespoons of olive oil.
- Halve the tomatoes grate them on the peppers with a grater with large holes, discarding the skins. Season with salt, add a dozen basil leaves and continue cooking with the lid for 8-10 minutes. Pass then all of it in the mill gathering the cream in a bowl. If too much fluid, let it restrict cooking it for a few minutes. Eventually check with salt and pepper.
- Remove the crust from the bread slices, scatter it coarsely in a bowl and cover it with milk.
- Cook the quinoa with 350 ml of lightly salted water for at least 10 minutes.
- Squeeze the bread and crumble it finely, add the quinoa, Parmesan, parsley and marjoram, a pinch of nutmeg, one egg, salt and pepper. Add the breadcrumbs needed for a firm texture.
- Form the mixture into round croquettes, placing in the center a cube of provolone. Roll them first in the rice flour, then in beaten egg with salt and pepper, and finally in breadcrumbs. Fry in hot oil until they become crispy and golden. Drain on paper towels and serve with cream.
