Miglio

Tutte le ricette di questa sezione sono frutto di esperienza, creatività e…. passaparola di Eleonora Berto, presenza quotidiana al nuovo negozio de “El Tamiso” Sotto il Salone n^28 a Padova. Gli ingredienti sono tutti da agricoltura biologica e le dosi sono indicativamente per quattro persone.

BASIC PREPARATION

Put the millet in a fine-mesh strainer and rinse it under running water, drain it well and proceed to cook.

1st method — toast the indicated amount of millet in a little oil for a few minutes, over low heat. Boil a quantity of water equal to twice the weight of a millet (example: gr. 100 millet — ml 200 water). Add the hot water to the millet and the salt. Keep the heat very low and the lid on the pot. Cook for about 20 minutes.

2nd method — put the millet and cold water in the pot, always respecting the proportion of ONE part of a millet and TWO parts of water. Add the salt when the water starts to boil. Keep the heat very low and the lid on the pot. Cook for about 20 minutes.

SPRING MILE

INGREDIENTS: gr. 250 millet, ml 500 hot water, gr. 500 peas, n.2 zucchini, n.3 carrots, n.2 fresh onions, gr. 300 green beans, n. 4 tablespoons olive oil, salt, chilli pepper.

PROCEDURE: Shell the peas, wash all the vegetables and cut them into small pieces. Brown everything with the oil over low heat for 10 minutes. Add the millet, salt (chilli) and continue, stirring for another 2-3 minutes. Add the hot water, put the lid on and, always on low heat, continue cooking, with a covered pot, until the water has been absorbed (after about 20 minutes).

STUFFED VEGETABLES

INGREDIENTS: gr. 250 millet, ml. 600 cold water, 1 red pepper, 1 yellow pepper, 2 medium zucchini, 2 eggplants, 2 tomatoes, 2 whole eggs, 4 tablespoons of grated Parmesan cheese, garlic, parsley, extra virgin olive oil, salt.

PROCEDURE: Wash the millet, put it in a pot with cold water and cook it over low heat for 30 minutes. Put the salt halfway through cooking. Wash the vegetable. Halve the peppers, remove the seeds and scald them in boiling, salted water for 5 minutes — they must remain firm. Whole zucchini and eggplant should be scalded in boiling salted water for 10 minutes, then divided in half and emptied (not too much!). The tomatoes should simply be cut in half and emptied of the seeds. Add the eggs, Parmesan cheese, oil, minced garlic and parsley and any other salt to the millet (cooled). Fill each vegetable with the millet dough and bake at 180 degrees for 20 minutes.

TRICOLOR PIE

INGREDIENTS: 300 g millet, ml. 600 cold water, 300 g spinach, 3 leeks, 400 g pumpkin (or 4 carrots), 1 onion, 1 clove of garlic, 300 g ricotta, oil, salt, nutmeg.

PROCEDURE:

Wash the millet and put it in a pot with cold water. Cook on low heat for 20 minutes. Salt halfway through cooking. Wash the spinach, dry it. Heat the oil with the crushed garlic in a pan. Throw in the spinach and sauté it for a few minutes with a little salt. Remove the garlic, cool, add 100 grams of ricotta and blend. * Mix this cream with a third of the cooked millet and a little grated nutmeg. In another pan, sauté the sliced onion and the thinly sliced pumpkin (or carrots), add a dash of water and salt, cook for 15 minutes. Cool, add 100 grams of ricotta and blend. * Mix with another third of cooked millet, grated nutmeg. Halve the leeks, wash them and cut them into small slices. Put them in a pan with a little oil and salt and cook for 15 minutes. Cool, add 100 grams of ricotta, blend* and add the remaining millet and a little nutmeg. Compose the layers and bake 180 degrees for

20 minutes.

* keep some cream to decorate

MILLET AND FRUIT CAKE

INGREDIENTS: 200 g millet, 200 g flour, 500 ml almond milk (or other milk), 3 whole eggs, 100 almonds, 200 g sugar, 100 g butter or oil, 1 lemon, 2 apples (or 2 pears — or 2 peaches or other seasonal fruit), 1 baking powder bag and a pinch of salt.

PROCEDURE: Wash the millet and cook it with the almond milk over low heat, a pinch of salt halfway through cooking, for 20 minutes or until it has absorbed all the milk. Let it cool down. Add whole eggs, butter (or oil) and sugar to the millet, and mix all the ingredients well. Also pour in the flour, baking powder and ground almonds, grated lemon peel and juice. After washing the apples (or other fruit), peel them, cut them into small pieces and add them to the dough. Grease a cake pan, flour and fill. Preheated oven. Bake at 170 degrees for 40 minutes.