Pomysly kulinarne dnia codziennego, 
Every day recipes,
Ricette per ogni giorno |
| #SmakoykiAngeli #leprelibatezzediangela #angelasdelicacies |
Składniki/Ingredients/Ingredienti:
1 szklanka kaszy/ 1 cup millet/ 1 tazza di miglio
2 1/2 szklanki wody/ 2 1/2 cups water/ 2 1/2 tazze di acqua
sól do smaku/ sale to taste/ sale per insaporire
350 g zielonego groszku (mrożonego)/ 12 oz green peas (frozen)/ 350 g di piselli (surgelati)
1 cebula/ 1 onion/ 1 cipolla
oliwa z oliwek/ olive oil/ olio di oliva
starty ser do posypania/ grated cheese such as Parmesan/ parmigiano grattugiato
sól, pieprz i kurkuma do smaku/ salt, pepper and curcuma to taste/ sale, pepe e curcuma a piacere
Polski
Kaszę opłucz dobrze w zimnej wodzie, by pozbyła się goryczki, później sparz we wrzącej. Zagotuj wodę, osól do smaku, wsyp kaszę i gotuj pod przykryciem na średnim ogniu przez ok. 15-18 minut. Odstaw garnek na ok. 15 minut.
W międzyczasie ugotuj groszek (ok. 3 minut), a cebulkę podsmaż na oliwie. Wymieszaj podsmażoną cukinię z kaszą i ugotowanym groszkiem, dopraw solą, ewentualnie pieprzem i kurkumą i podaj np. z parmezanem i oliwą z oliwek.
English
Rinse in both cold and then hot water and drain the millet. Put the water in a pot, and a big pinch of salt and bring to a boil, then add the millet, cover the pot, bring to a boil again over medium-high heat, then reduce to a gentle simmer until tender, 15 to 18 minutes. When the millet is well cooked, leave it in the covered pot for another 15 minutes.
Rinse in both cold and then hot water and drain the millet. Put the water in a pot, and a big pinch of salt and bring to a boil, then add the millet, cover the pot, bring to a boil again over medium-high heat, then reduce to a gentle simmer until tender, 15 to 18 minutes. When the millet is well cooked, leave it in the covered pot for another 15 minutes.
Meanwhile, chop the onion. Fry it in oil or butter over medium-high heat until the onion is translucent and in a separate pan boil the peas for about 3 minutes. Mix the millet with the onion and peas, season to taste with salt, pepper and curcuma.
To serve, place a generous scoop of the zucchini millet on each plate. Top with some grated cheese such as Parmesan and olive oil.
Italiano
Prima della cottura il miglio in chicchi deve essere lavato bene con acqua fredda e subito dopo con acqua bollente. Mettere a bollire l'acqua e quando è bollente, mettete il sale, versate il miglio. Lasciate cuocere a fuoco lento, coperto per circa 15 - 18 minuti e poi mettete la pentola fuori fuoco e lasciare per altri 15 minuti, coperto.
Nel frattempo, tagliate le cipolle a pezzi piccoli, friggere con olio di oliva e mischiare con il miglio ed i piselli cotti (per circa 3 minuti). Servire col parmigiano o semplice con olio d'oliva.
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