Suggested pairing: The Vinum Pecorino Terre di Chieti IGP
Preparation time: 35 minutes
Ingredients (for 4 persons):
For quinoa and asparagus balls:
- Quinoa (200 gr)
- Asparagus (50 gr)
- Eggs (2)
- EVO (3 spoons)
- Salt
- Black pepper
- Turmeric (2 spoons)
- Bread crumbs (50 gr)
- Chopped pistachios (20 gr)
For mint and basil sauce:
- Mint (1 bunch)
- Basil (half bunch)
- Black pepper
- Cocconut milk (70 gr)
- Almonds (20 gr)
Preparation:
For quinoa and asparagus balls:
- Wash very well the quinoa
- Add the quinoa to boiling water and continue cooking for 20 minutes. Drain and allow to rest for 10 minutes
- Cut the asparagus in small piecies
- Preheat the oven to 200 °C/390 °F. In a large bowl combine the quinoa with asparagus, extra vergin olive oil, salt, black pepper, turmeric, bread crumbs and chopped piastachios
- Using your hands shape 3,5 cm diameter balls
- Bake the balls for about 10 minutes at 180 °C/360 °F
For mint and basil sauce:
- Wash the mint and basil under cold water
- Put in the mixer all the ingredients
