Do you want to make a great impression with your friends by turning yourself into skilled chefs? Use seasonal vegetables: they will be tastier and tastier! Amaze them with timbales that are very easy to prepare but super spectacular: we will need millet, courgette flowers and courgettes: we bet that I will be able to amaze you again this time?
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Identity Card of the Recipe
- 113 KCal Calories per serving
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Ingrediants
For 8 timbales
- 200 g (about 24 pieces) of courgette flowers
- 300 g of zucchini
- 150 g of millet
- Q.b. of salt
- Q.b. of pepper
- 1 sprig of parsley
- 30 g of grated Parmesan cheese
- 4 tablespoons of extra virgin olive oil
- 100 g of spreadable cheese or mozzarella
Materials Needed
- Casserole
- Cooking pan
- Colander
- Aluminum baking cups for flan
- Chopping board
- Knife
- Brush
Preparation
- Rinse the millet to remove the phytates, then cook it in boiling salted water for 15-20 minutes, or until soft.
Did you know that
Before using the cereals, it is advisable to rinse them in water to eliminate the anti-nutritional elements (eg phytates).
Millet should be cooked in a quantity of water equal to double its weight: for every 100 g of millet, it is advisable to calculate about 200 ml of water. The millet is ready when it has absorbed all the water and the seeds appear soft.- Meanwhile, wash the courgettes, trim them and cut them into thin slices.
- Pour a drop of oil in a pan, add the slices of zucchini, season with salt and pepper: cook the vegetables for about ten minutes or until soft.
- Clean the courgette flowers by opening the petals slightly, removing the pistil and the stem. Wash them gently: leave 8 courgette flowers whole and cut the rest into strips.
- Pour a drop of oil into a pan, heat it and sauté the courgette flower strips until golden, maintaining a high flame (2 minutes). Season with salt and pepper.
- When the cereal is ready, shell it with a fork and add it to the slices of courgette and slices of courgette flowers. Flavor with parsley.
- Distribute a drop of oil in each aluminum mold, using the brush.
- Line the molds with the courgette flowers left whole, adding a pinch of salt. Fill each mold with a spoonful of millet, stuff with a piece of mozzarella and cover again with another spoonful of millet. Close the petals of the courgette flowers to obtain a casket.
- Sprinkle with a teaspoon of parmesan cheese.
- Place in the oven and bake for 5 minutes at 200 ° C (with the function: grill). Remove the timbales from the oven, remove them gently from the molds by turning the cups upside down. Finish by sprinkling the surface with parmesan and finish by letting them brown in the oven for another 5 minutes at 200 ° C (function: grill).
- Serve immediately to better appreciate the consistency.
The greedy idea
If you like, you can accompany the timbales with a beetroot puree or with a cheese fondue.Alice's comment - PersonalCooker
Did you like the idea? You can customize the recipe according to your tastes or according to what you have in the pantry: for example, you can replace millet with quinoa or rice; you can replace the courgettes with cherry tomatoes or with some in short, aubergines unleash your imagination and bring the scents of spring to the table!Nutritional values and Health Comment on the recipe
The Timballo with Zucchini Flowers and Millet is a preparation that falls within the group of appetizers.
It has a moderate energy intake, mainly provided by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly monounsaturated, simple carbohydrates and peptides of high biological value.
Cholesterol and fiber are of little importance.
This recipe lends itself to most nutritional regimes, including those for overweight and metabolic diseases.
Contains lactose and cannot be consumed by those suffering from relative intolerance; it is gluten-free and is suitable for the celiac's diet.
It is tolerated by the vegetarian philosophy but not by the vegan one.
The average portion corresponds to approximately 100-150 g (115-170 kcal).
