Gingery savoy cabbage and white beans pie / Sformato di verza e fagioli bianchi allo zenzero

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Hello everyone!

Here I am with an other pie! It was supposed to be the filling for Chinese dumplings, but I made toooooo much filling lol ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

Then I add some potatoes and beans and made a delicious pie! ๐Ÿ˜‰

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I hope you’ll like it!

Ingredients (6/8 servings):

660 gr Savoy cabbage

190 gr leek

215 gr carrots

2 cm fresh ginger

500 gr potatoes

230 gr white beans (boiled weight)

1 tsp curry

Ground dried oregano, rosemary and sage

Tamari sauce

Extra virgin olive oil

Corn breading

Black and white sesame seeds

Method:

Peel and dice the potatoes, steam them.

Wash and shred the cabbage.

Heat some oil in a pan, then add the chopped leek and carrots and stir-fry.

Add the cabbage into the pan, cover, lower the flame and cook until it softens.

Add the mashed potatoes and beans, pour a drizzle of oil and tamari sauce, sprinkle curry, grated ginger and herbs and sautรฉ.

Put the mixture into an oiled oven pan, sprinkle some corn breading and sesame seeds and pour a drizzle of oil.

Cook in preheated oven to 190* for about 30′ + 2′ on grill function.

Let it cool down before serving.

Enjoy!


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Ciao a tutti!

Eccomi con un altro sformato! Doveva essere il ripieno di ravioli cinesi, ma ho fatto decisamente troppo ripieno ahah ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

Allora ho aggiunto patate e fagioli e fatto uno sformato squisito! ๐Ÿ˜‰

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Spero vi piaccia!

Ingredienti (6/8 porzioni):

660 gr verza

190 gr porro

215 gr carote

2 cm zenzero fresco

500 gr patate

230 gr fagioli bianchi (peso cotto)

1 cucchiaino curry

Origano, rosmarino e salvia secchi tritati

Salsa tamari

Olio evo

Panatura di mais

Semi di sesamo bianchi e neri

Procedimento:

Pelate e fate a dadini le patate, cuocetele a vapore.

Lavate e tagliate la verza.

Scaldate un po’ d’olio in padella, poi aggiungete porri e carote tritati e soffriggete.

Aggiungete la verza in padella, coprite, abbassate la fiamma e cuocete finchรฉ non si ammorbidisce.

Aggiungete le patate schiacciate ed i fagioli, versate un filo d’olio e di salsa tamari, spolverate con curry, zenzero grattugiato ed aromi e saltate.

Mettete il composto in una pirofila unta, spolverate con panatura di mais e semi di sesamo e versate un filo d’olio.

Cuocete in forno preriscaldato a 190* per circa 30′ + 2′ di funzione grill.

Lasciate intiepidire prima di servire.

Buon appetito!

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