Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- - 200 g of quinoa
- - 2 apples
- - 1 stalk celery
- - 1 red onion
- - 1 clove garlic
- - 2 sage leaves
- - 1 sprig of rosemary
- - ½ cup red wine
- - 4 tablespoons extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Rinse the quinoa several times and then boil in lightly salted water for 15 minutes.
- Prepare the applecream while the quinoa is cooking. Fry the finely chopped onion and rosemary needles in 2 tablespoons of olive oil. Add apples, unpeeled and sliced, pour in the wine, salt and pepper and finish cooking after 20 minutes. Then whisk or pass through a food mill obtaining a smooth sauce. Eventually check for salt.
- Peel the celery and reduce the tender parts of the coasts into cubes of about half a centimeter.
- Heat 2 tablespoons of olive oil with sage and a clove crushed garlic in a large skillet, then add the diced celery and let them brown for 2-3 minutes. After this time, salt lightly and add the well drained quinoa. Saute, stirring constantly, for a few minutes, then check for salt and pepper.
- Transfer the mixture into oiled moulds, pushing with some force to compact it well. Keep warm if you do not serve immediately.
- Turn out the warm flans on the dishes and serve surrounded with cream and sprinkled with freshly ground pepper.
