Meatballs, arancini and spiced millet supplì, with Tropea IGP onion, au gratin
Ingredients
Hulled millet (for 5 wheels 150 g is enough)
A large red onion from Tropea
Spices; Cumin, coriander, turmeric and spicy paprika. Half a teaspoon per spice
Salt and Pepper To Taste.
Capers, about 30
A sprig of mint leaves
Soy sauce.
Brown sugar, a tip
Olive oil exv. to taste
sesame oil, half a tbsp
Method
Cook the millet according to the instructions on the label, pour half a teaspoon of turmeric into the cooking water, use a hulled and organic millet.
Drain it if necessary and set it aside.
In a pan pour half a tablespoon of sesame oil and wilt the onion in half. Sliced into slices, add a teaspoon of soy sauce and a pinch of brown sugar. cumin, coriander and paprika, let it go for another 5 minutes and pour in the millet.
Mix everything perfectly and still warm, give the shapes to your liking.
Place on a baking sheet with parchment paper and bake in a preheated oven at 180 ° C for the gratin time… on the basis of each wheel, pour extra olive oil.
Take out of the oven and still hot, pour the exv oil sauce that you have previously prepared with finely chopped capers and mint.
Serve and finish with a few drops of traditional glaze.
