INGREDIENTS
gr. 200 millet, gr. 300 chard, gr. 400 silver ribs, 2 onions, 300 g ricotta, 3 tablespoons olive oil, salt, 10 almonds, a small shallot (or a slice of onion) pepper or chilli to taste.
PROCEDURE
Wash the millet and cook it over medium heat with 500 grams of cold water and salt. After about 20 minutes the millet will have absorbed all the water and will be ready. Wash the silver ribs (chard ribs), separate the green leaf from the white crust, wash the chard. Slice an onion and put it to dry in a pan with a tablespoon of oil, add the finely chopped coast leaves and chard, season with salt and cook for 20 minutes. Slice the other onion, dry it with a tablespoon of oil, cut the ribs into chunks, add them to the onion with 1/2 cup of water, salt and, if desired, pepper or chilli pepper. Cooking 20 min. Prepare the croquettes: add the millet to the chard, mix very well, with the help of a spoon form the croquettes. Place them in an oiled dish and bake 10 minutes at 160 degrees. Serve the croquettes hot with a side dish of coast stalks; serve with the ricotta sauce: put the ricotta, almonds, sliced shallots (or a little onion) a tablespoon of oil, salt, pepper or chilli pepper to taste in the blender. Blend until you get a smooth cream without lumps.