Vegetable roast
Instructions
Cook well with little water the beans and peas.
Drain them and pass them with Mashers add parsley and chopped onion, nutmeg to taste, chopped walnuts, salt and pepper.
This past add 2 tablespoons chickpea flour and enough breadcrumbs to make very dense mixture.
Give this dough is shaped like a meatloaf.
Wrap it in a cheesecloth bag (or pack it well with two or three sheets of baking paper) and soak it for 5 minutes in boiling vegetable stock.
When it is cooled, gently Sauté in a bit of olive oil.
For grilling it put it in the oven with a little Rosemary, (obviously after removing from oven paper or gauze bag, before).
Remove the meatloaf from pan (after browned) and put it on a serving platter.
For the sauce: mix 1 tablespoon olive oil, 1/2 cup of dry white wine, a little flour to bind, and then pour over the roast.
Ingredients and dosing for 4 persons
- 500 g of already soaked beans
- 500 g of already soaked peas
- 1 onion
- 1 sprig of parsley
- Nutmeg
- 6 nuts
- Salt
- Pepper
- Little of white flour
- 2 tablespoons of chickpea flour
- Breadcrumbs
- Little of olive oil extra virgin
- Vegetable broth
- 1/2 cup of dry white wine