La ricetta Tacos invernali è un’idea insolita che combina sapori e profumi autunnali in un piatto unico e delizioso. I tacos invernali sono un’occasione per esplorare nuovi contrasti di gusto e di temperatura, che possono essere variamente interpretati e personalizzati.
Ingredienti polpette al miglio e salsa bianca:
- Cook the millet very well, making sure it absorbs all the water from the cooking process. Let it cool down and then mix it with chopped parsley and garlic orsino. Season with salt and adjust the consistency with breadcrumbs.
- Create small patties that should be fried in hot oil. Set aside. Cook the black beans and black lentils that have been soaking for about 18 hours! The cooking time is long – 2 hours well done. Another 2 hours are needed for the white sauce. Drain soy yogurt in a fine-mesh sieve. The liquid will drain, leaving behind the good and dense cream. Add lemon juice, garlic, garlic orsino, and salt. Mix well and refrigerate.
- Make a carrot, celery, and onion soffritto and add the cooked legumes. Continue cooking to season the legumes in the soffritto, adding a little water.
- Marinate red cabbage. Make sugar, apple cider vinegar, water, garlic, and zest in a bowl and add the thinly sliced cabbage. It should marinate for about 2 hours. Ah yes, it takes time for these tacos… Now it’s the turn of the mushrooms that need to be trifolati in olive oil with a bit of garlic.
Preparation:
After marinating the red cabbage and cooking the legumes, you can start assembling the tacos. Fill the shells with mushrooms, polpette, black beans, and lentils, as well as anything else you like. The shell can be filled with a variety of toppings, such as cooked vegetables, pickled vegetables, and salsa. Put the filled tacos in the oven for 15 minutes at 200°C (400°F). Finally, add fresh vegetables and salsa, and you’re done!
Per maggiori dettagli o varianti vai alla ricetta completa.
