Idea nata dall’estro, focalizzandosi sugli ingredienti leggeri, sulla preparazione veloce e sui gusti di tutti i commensali di Cucinadicasa. Alcuni sono molto esigenti, come si sul dire “hanno il palato fine!”.
Ingredienti per 4 persone:
- 700 g di sogliole
- buccia grattugiata di un limone
- 2 patate grosse
- 1 spicchio di aglio
- q.b di olio d’oliva
- q.b. di prezzemolo, timo, farina di grano saraceno, sale e pepe
In una pentola fare cuocere, con acqua salata, le patate pelate e tagliate a pezzi. Nel frattempo in una padella, su fuoco alto, fare soffriggere olio e aglio, procedere aggiungendo la sogliola facendola cuocere fino a quando non si sarà asciugata tutta l’acqua, dopodiché sfumare con il vino bianco. Infine salare, pepare versare la buccia del limone tritata, il timo e il prezzemolo. Spegnere il fuoco.
Una volta cotte scolare le patate, passarle nello schiacciapatate, aggiungere le sogliole ridotte a pezzettini e mescolare.
Formare le polpette e passarle nella farina di grano saraceno inumidito di olio d’oliva. Cuocere in forno ventilato a 200° C per dieci minuti.
BUONA CUCINADICASA !
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