Meatballs barley pesto, fresh, good, tasty, yummy and crispy
Ricetta: Secondo piatto
150 g of pearl barley
1 bay leaf
1 small tomato
2 tablespoons pesto (I made at home)
70 g breadcrumbs
extra virgin olive oil to taste
salt to taste
Soak in warm water barley (unless it is written on the package that it is not necessary)
Rinse well and boil in salted water with a broken tomato, 1 carrot and a bay leaf.
Cook about 30 minutes, until cooked, drain and remove the tomato carrot and bay leaf.
Place in a bowl, drizzle with two tablespoons of pesto, combine the egg and bread crumbs.
Shape into balls and roll in breadcrumbs.
Grease a baking sheet with oil, place the balls and cook in the oven at 200 g for 20 minutes, turning them over.
They will be ready when it will be well flushed.
ps: These are are approximately for 10 meatballs, depending on the size you want to give.
I didn’t intentionally wanted to add grated cheese because there is already enough in pesto. Just breadcrumbs and will be tasty!
Good peaceful weekend to everybody!
I close my week here which was really heavy! byebye
Here I am, after a long absence that has a just cause … beach holidays, it was finally time! I went to Abruzzo, the native village of my mother, where I used to go on holiday when I was a child to my grandmother’s house.
Can you imagine the happiness!
As you can see I’m back with a lot of local products, including a fantastic cheese, cow semi-hard cheese that we used to make roast.
This post is not intended to be a recipe, partly because everybody can make roasted cheese, it is just to share a dish I ate and that always reminds me of my vacation, in fact It was my favorite dinner on Holiday.
Can I still give an idea to those who want to make something tasty in the evening or at least turn a dinner of cheese into something different with one move:
Hola! how did you spent the weekend! Our weekend was very well, especially in a beautiful place and the weather was beautiful! With this sun and the hot taste of the sea guys!!
Here I am again with muffin omelette! I know that if I do a weekly column, I would have to put thousands. Here’s another idea, I also liked the fact that they blend the asparagus and the color they had! soooo tasty!
Muffin omelet with asparagus, savory muffins taste of asparagus
Ricetta: Second Course
1 egg white
40 g of grated cheese
half a bunch of asparagus
1 clove of garlic
a little milk
extra virgin olive oil
Clean and cut the asparagus into pieces by removing the final hard.
Sauté the shallot and garlic clove, cut into small pieces.
Add the asparagus and cook about twenty minutes.
Transfer to a blender with a dash of milk
Beat with a whisk the eggs with the egg white and cheese, season with salt.
Put a little of the beaten eggs in the cups of the muffin alternating with a bit of asparagus.
Bake at 200 ° C for 20 minutes.
Good week to everybody!
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