{"id":10048,"date":"2016-11-19T17:18:42","date_gmt":"2016-11-19T17:18:42","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2016\/11\/19\/recepta-mandonguilles-de-mill-i-remolatxa\/"},"modified":"2017-03-30T08:25:52","modified_gmt":"2017-03-30T08:25:52","slug":"recepta-mandonguilles-de-mill-i-remolatxa","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2016\/11\/19\/recepta-mandonguilles-de-mill-i-remolatxa\/","title":{"rendered":"Recepta: Mandonguilles de mill i remolatxa"},"content":{"rendered":"

Eco Portal 19\/11\/2016<\/a>
<\/strong><\/em>Recepta: Mandonguilles de mill i remolatxa.<\/strong><\/p>\n

Has provat el mill alguna vegada? \u00c9s un cereal molt interessant i vers\u00e0til. A m\u00e9s de tenir un magn\u00edfic sabor, \u00e9s ric en ferro, per la qual cosa ens sembla indispensable incloure’l regularment la nostra alimentaci\u00f3. Queden molt compactes i en aquest cas tenen un punt alegre que li d\u00f3na la remolatxa.<\/p>\n

<\/p>\n

La salsa no \u00e9s la t\u00edpica de tom\u00e0quet, \u00e9s una senzilla de ceba que \u00e9s m\u00e9s lleugera. Encara que porta vi no hi ha problema perqu\u00e8 s’evapora a cuinar-lo. En aquest cas hem fregit les mandonguilles, per\u00f2 si ho prefereixes pots enfornar per reduir el nombre de calories.<\/p>\n

Sigui com sigui, val la pena que et arremangues i et posis a la feina, perqu\u00e8 s\u00f3n una passada.<\/p>\n

Ingredients – per a 3 racions<\/h3>\n

Per a les mandonguilles:<\/em><\/p>\n

– 1\/2 Tassa de mill.
– 1 + 1\/2 Tassa d’aigua.
– 1 ceba.
– 1 remolatxa petita crua o cuita.
– 100 gr de seitan (opcional).
– 2 grans d’all.
– 1 Cullerada de julivert fresc picat.
– 1 mica de pebre negre m\u00f2lt.
– 1 Cullerada de salsa de soja.
– Farina per arrebossar (pot ser de blat o cigr\u00f3).
– Oli per fregir.<\/p>\n

Per a la salsa de ceba i safr\u00e0:<\/em><\/p>\n

– 1 ceba.
– 1 gra d’all.
– 5 o 6 brins de safr\u00e0.
– 2 fulles de llorer.
– 1 Cullerada de farina.
– 50 ml de vi blanc.
– 300 ml d’aigua.
– 1 Cullerada de julivert picat.
– Sal al gust.<\/p>\n

Preparaci\u00f3<\/h3>\n

Posem l’aigua a coure amb una mica de sal en un cass\u00f3 gran, quan estigui bullint, tirem el mill i deixem coure durant 25 minuts a foc mitj\u00e0. Passat aquest temps, el mill hauria d’haver absorbit tota l’aigua i estar\u00e0 tendre. Reservem mentre es refreda.<\/p>\n

D’altra banda, piquem la ceba en trossos petits i la posem a la paella amb una mica d’oli perqu\u00e8 es vagi daurant. Pelem i trossegem la remolatxa. Quan la ceba estigui daurada, afegim la remolatxa i el seitan trossejat i ofeguem 5 minuts. Trobem 300 ml d’aigua i deixem que cogui fins que es consumeixi tot el l\u00edquid, si la remolatxa encara no est\u00e0 toveta, posem m\u00e9s aigua fins que estigui a punt. Traiem el sofregit de la paella i ho piquem nom\u00e9s una mica amb ajuda d’un processador o picadora. Nom\u00e9s volem que no es vegin trossos grans perqu\u00e8 quedi ben integrat a la massa de les mandonguilles.<\/p>\n

En un bol gran, posem el mill, la picada de remolatxa, ceba i seitan, el julivert picat, els dos grans d’all (b\u00e9 picats amb un morter o una premsa d’alls), la salsa de soja i la mica de pebre negre .<\/p>\n

Pastem amb les mans i deixem refredar completament perqu\u00e8 es formin millor les mandonguilles.<\/p>\n

Prenem petites porcions i li donem forma rodona. Les passem per farina i les anem fregint en abundant oli calent. Els donem la volta perqu\u00e8 es facin de manera uniforme i quan estiguin daurades per fora, les traiem a un plat amb paper absorbent, per eliminar l’exc\u00e9s d’oli.<\/p>\n

Preparem la salsa fregint una ceba molt picadeta juntament amb un gra d’all, Quan estigui daurada, afegim la farina, fregim 1 o 2 minuts i tirem el vi blanc, el deixem coure 1 minut perqu\u00e8 s’evapori l’alcohol i llavors afegim l’aigua , el safr\u00e0 i el llorer. Esperem a que bulli, corregim de sal i incorporem el julivert un cop fora del foc.<\/p>\n

A l’hora de servir, barregem les mandonguilles amb la salsa i emplatem.<\/p>\n

Font: Ecoportal.net<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Eco Portal 19\/11\/2016Recepta: Mandonguilles de mill i remolatxa. Has provat el mill alguna vegada? És un cereal molt interessant i versàtil. A més de tenir un magnífic sabor, és ric en ferro, per la qual cosa ens sembla indispensable incloure’l regularment la nostra alimentació. Queden molt compactes i en aquest cas tenen un punt alegre […]<\/p>\n","protected":false},"author":419,"featured_media":10046,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[4831,4829,426,2506,4830,4828,4374],"class_list":["post-10048","post","type-post","status-publish","format-standard","has-post-thumbnail","tag-albondigas-mijo","tag-albondigas-vegetarianas","tag-mijo","tag-receta","tag-receta-mijo","tag-receta-vegan","tag-receta-vegetariana"],"yoast_head":"\nRecepta: Mandonguilles de mill i remolatxa - Bio Eco Actual<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/ca\/2016\/11\/19\/recepta-mandonguilles-de-mill-i-remolatxa\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recepta: Mandonguilles de mill i remolatxa\" \/>\n<meta property=\"og:description\" content=\"Eco Portal 19\/11\/2016Recepta: Mandonguilles de mill i remolatxa. Has provat el mill alguna vegada? És un cereal molt interessant i versàtil. A més de tenir un magnífic sabor, és ric en ferro, per la qual cosa ens sembla indispensable incloure’l regularment la nostra alimentació. 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