Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 200 g of millet
- - 800 g of spinach
- - 100 g of grated Parmesan cheese
- - corn breading flour
- - 1 onion
- - 1 tablespoon pine nuts
- - 1 tablespoon raisins
- - parsley
- - 1 sprig of thyme
- - 1 sprig of rosemary
- - vegetable broth
- - 5 tablespoons of olive oil
- - salt
INSTRUCTIONS
- Lightly toast the millet in a heavy-bottomed pan with a little olive oil and finely chopped onion. Pour 800ml of hot vegetable stock, bring to a boil, put the lid on and simmer for about 25 minutes, until the liquid is absorbed. Remove from the heat, add 60g of parmesan cheese, and the chopped nixture previously prepared with parsley, thyme and rosemary and a little olive oil.
- Formed with the warm millet some flat croquettes with diameter of about 3 cm (if they are too large they tend to break). Coat them in breadcrumbs and then place them on a baking sheet lined with parchment paper already oiled. Bake at 180 ° C for 15-20 minutes.
- Remove carefully all the gravel from the spinach and cook with clean water with a pinch of salt after washing. When they are wilted, drain and squeeze as much as possible. Then chop with a knife.
- Let season in a pan with a little oil, the spinach, raisins, pine nuts previously toasted without seasoning in a pan. Salt at the end, remove from heat and add the remaining parmesan.
- Spread the spinach on dishes and arrange over the croquettes. Serve hot.
