Rondó
Manuele Malagola
Menù Ingredients
100 g. Quinoa tricolore - Three-colour quinoa - RQ0
70 g. Fiokki - Fiokki Potato Flakes - PC0
q.b. Paprica purpuro dolce (Paprika Purpuro mild) - 1805
q.s. Pane grattugiato senza glutine – Gluten-free Bread Crumbs - 7028
q.s. Salsa di porro e curry (Leek and curry sauce) - XV0X
q.s. Salsa di radicchio rosso in agrodolce (Sweet and sour radicchio sauce) - XZ0X
q.s. Salsa peperoni e arancia (Pepper and orange sauce) - XW0X
q.s. Salt & Pepper
q.s. Sweet Paprika
q.s. Nutmeg
50/60 ml Water
Make 10
In a bowl we combine quinoa, fiokki, nutmeg, sweet paparika and we adjust salt and pepper. We form the quinoa meatballs which we will bread with the help of some water.
As a dipping sauce we will use the Quesalsa line:
• Pepper and orange sauce Menù(Code XW0X)
• Leek and curry sauce Menù(Code XV0X )
• Cream of button mushrooms aromatised with truffle Menù (Code XY0X)
• Sweet and sour radicchio sauce Menù(Code XZ0X)
