Timballo of Bolivian quinoa realalla carbonara:
Ingredients:
- Serves 4
- 500 cl vegetable stock
- 120 g quinoa real
- 50 g pecorino romano grated
- 4 slices bacon
- 4 organic egg yolks
- 1 whole egg
- black peppercorns
- Preparation and cooking time:
- about 1 hour
Method:
- Cook the quinoa in the vegetable stock until all the liquid has been absorbed.
- The quantity of stock should be enough to cook the quinoa well through, so add more or drain off, as necessary.
- Poach the egg yolks in boiling water for ½ minutes. Remove carefully and sprinkle with a generous twist of black pepper and the cheese.
- Add the whole egg to the quinoa. Half-fill a number of small baking molds with the quinoa.
- Press a cavity in the surfaces and delicately fill each with an egg yolk, taking care not to let the liquid seep out of the centre.
- Cover with the remaining quinoa.
- Bake in the oven at 200°C for about 10 minutes.
- In the meantime, brown the bacon in a non-stock frying pan until crisp and leave it to dry on a sheet of
- kitchen paper.
- Turn out the timbales and arrange on plates.
- Decorate with the bacon and finish off with another twist of fresh black pepper to taste.
Quinoa and spinach soup
Ingredients:
- Serves 4
- 1 cup quinoa
- 2 cups water
- 1 white onion
- 5 bunches of spinach roughly chopped
- 1/2 teaspoon cumin seeds
- soy sauce
- 2 tablespoons extra
- virgin olive oil
- Cooking and preparation time:
- 45 minutes
Method:
- Quinoa and spinach soup
- In a pan soften the onion in the oil and water for 5 minutes, adding the cumin seeds halfway through. Rinse the quinoa and brown lightly. Add water, bring to boil and cook for 30 minutes.
- Add the salt and spinach and cook for another 3 minutes. Flavor with soyn sauce.
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