Easy
Difficulty
50 minutos
Preparation
Aperitivo
Type
snack
Category1.Lavar y cocer el amaranto, el mijo y la quinoa real con el caldo, el alga kombu y la sal, en una olla exprés durante 10 minutos a fuego alto o 20 minutos a fuego lento (si el fuego es muy grande poner una placa difusora).
2.Colar la mezcla y ponerla en un recipiente de cristal. Amasar los cereales con el mugi miso y los pistachos molidos.
3.Cuando los ingredientes estén amalgamados incorporar las puntas de espárragos cortadas pequeñitas y finalmente, con las manos húmedas, tornear las croquetas, rebozarlas con sésamo y freírlas en aceite muy caliente Servir con rábano rallado y aliñado con vinagre de umeboshi.
La Finestra sul Cielo
1AMARA
Ancient cereal with a delicate flavour, cultivated in Central America. From organic farming, amaranth from La Finestra sul Cielo is ideal for combining with extra virgin olive oil, soy sauce or gomasio. It is also packaged in a protected atmosphere to better preserve its nutrients. ....
La Finestra sul Cielo
1MIG
Millet from organic farming, easy to digest and very energetic. It can be combined with vegetables, added to soups and salads or used as a substitute for pasta and rice. Vegetable burgers can also be prepared. Packaged in a protected atmosphere to preserve all its nutrients. Gluten free, now in 100% compostable packaging!
Royal Quinoa
QR004
The royal quinoa grain is the most premium quality variety of quinoa. It is grown near the world's largest salt desert, the Salar de Uyuni, which gives it superior nutrients and vitamins. It is also certified gluten-free and saponin-free. In 100% compostable packaging, to be recycled directly into the organic bin and returned to nature as compost.
La Finestra sul Cielo
1KOMBU
Kombu seaweed, dark green in colour and hard in consistency, grows in the sea north of Hokkaido and is perfect for adding to vegetable stews, tofu or seitan. They are also ideal for cooking legumes. The recommended use per person is 5 grams of raw seaweed per person per week.....
La Finestra sul Cielo
1MIRZO
Mugi miso, or barley miso, contains a high proportion of barley. Steaming the soybeans and maturing the soybeans, salts and grains for about a year in large cedar vats gives this food an unmistakable, delicate flavour. Miso is ideal for the preparation of soups, sauces and various condiments.
La Finestra sul Cielo
1ACIRI
El vinagre de arroz integral es un apetitoso condimento elaborado a partir de fermentar durante un año el arroz en tinas de terracota, para convertirlo primero en alcohol y después en vinagre. Su sabor, siendo menos ácido, más suave y lleno que el vinagre de vino, se combina perfectamente con cualquier plato de cereales, verduras y algas, resaltando su sabor sin modificarlo. Puede utilizarse como sust...
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