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Some people may think the taste of turnip is not the best in the world, but I love its color. It goes from a faded red to a bright magenta when cooked in this way. In today’s recipe I put passion, some songs hummed looking out the window, and an invitation to dinner sent via Whatsapp. The advantages of this recipe are numerous. First, these tidbits are made with no meat; you can even prepare them the night before when you feel nostalgic and you keep yourself busy with cooking; they are light and their flavor is authentic. Simply prepare a fresh salad, a vegan mayonnaise and your dinner will be perfect. This color will be the new trend for next fall/winter, not only for your clothing but also on your table.

Polpette-alle-rape-rosse

Recipe FOR APPROX. 15 TIDBITS

400 g (14 oz) of red tunip, already steamed + 1 free-range, organic egg + 100 g (3.5 oz) spicy grated provola cheese + 4 tablespoons of breadcrumbs + salt + pepper + extra virgin olive oil + a few thyme leaves.

In a pan, heat the oil with the thyme leaves. Add the turnips cut into cubes, season with salt and pepper and cook over low heat for about 20 minutes. After this time, blend the turnips in a mixer to get a puree. In a bowl, place the puree, egg, breadcrumbs (add more water if the mixture is too soft) and grated provola cheese (if you have a multi grater, you can use the side where you can grate your cheese coarsely). Stir well with a wooden spoon to mix the ingredients. Shape some tidbits with your hands, roll them in breadcrumbs and fry in plenty of hot oil, adding a few sprigs of thyme. If you prefer to cook them in a lighter way, turn the oven to 170° C (338° F), line the pan with parchment paper, place the tidbids and sprinkle with a little oil. Bake for about 30 minutes or until they get golden brown on the surface and a bit crunchy.

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