Fagottini di verza
Facile ♥ ♥ ♥ / 1 ora e 20′
Per 4 persone:
100 g di piselli in scatola​
200 g di patate
200 g di porri​
Aceto
30 g di pangrattatoÂ
100 g di cipolleÂ
400 g di verzaÂ
AglioÂ
1Â uovoÂ
Erba cipollinaÂ
100 g di passata di pomodoroÂ
30 g di grana padano grattugiatoÂ
MaggioranaÂ
Noce moscataÂ
Olio extravergine d’olivaÂ
Sale e pepe
 Preparazione
 1. Lessate le patate in una pentola d’acqua per 40 minuti dall’ebollizione, poi sbucciatele e
passatele allo schiacciapatate. Fate appassire le cipolle affettate a velo in una casseruola con uno
spicchio d’aglio, un cucchiaio d’olio. Sfogliate la verza e sbollentate 8 foglie grandi. Riducete a
listarelle quelle rimaste, mettetele in una casseruola con 2 cucchiai di aceto e cuocete per 20′. Fate
appassire i porri a rondelle in una padella con un cucchiaio d’olio e uno di acqua.Â
2. Mescolate il purè di patate con i piselli scolati, il pangrattato, l’uovo e i porri. Profumate con una grattatina di noce moscata, un cucchiaino di maggiorana, sale e pepe. Distribuite il composto al centro delle foglie di verza, chiudetele a fagottino e legatele con erba cipollina. Disponete i fagottini in una pirofila con la passata di pomodoro, bagnate con mezzo bicchiere d’acqua e infornate a 180° per 15′, cospargete con il grana e gratinate sotto il grill caldo.
Frullato di spinacini ai semi di chia e bacche di goji
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