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pudding lentils, millet and pumpkin

and here's a really easy recipe, ideal for lunch the next day or to bring a slice on a trip! The 'mix it is, just out of the oven, soak a little ... so that becomes a real pie you have to wait and let rest 1 alema Oretta! Otherwise you can eat very well as a puree, which is passing it without putting it in the oven ..


time: 40 minutes

ingredients (for 1 board):

- peeled red lentils, 2 cups
-mile, one and a half glasses
- pumpkin, a slice thick enough, ca 3 fingers
- flour (I used the whole wheat)
- olive 'oil
- sesame seeds
- water, 7-8 glasses (millet is very swollen)

preparation:
millet and rinse the lentils and place them in a pot with 'water and cut the pumpkin into cubes.
Bake for about 20 minutes, until it forms a sort of "pure" and go on until it is creamy. Sprinkle a baking pan with some oil and some flour with the sieve. Now pour the batter, "pareggiatelo" on the surface and sprinkle with a handful of sesame seeds. Bake at 180 ° C x 15 min until it forms a golden crust on the surface. Let stand for at least 1 hour.

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cream cake of rice and stew of clams with zucchini, their flowers and red mullet fillets


stew of clams with zucchini, FLOWERS, AND MULLET FILLETS Sautee

Ingredients:

6 red mullet fillets, 2 zucchini, 1 tomato confit, shallots, oil, hot peppers, shelled clams with their liquid, 3 zucchini flowers, 3 leaves of basil, salt and pepper.

Preparation:

in a frying pan, sauté shallots and garlic with oil and chilli, add the diced zucchini and cut into julienne the basil, sprinkle with white wine and add the clams to evaporation finished with their water, and in the last minutes of cooking add confit tomatoes, salt and pumpkin flowers. Meanwhile in a very hot nonstick padalla brown to red mullet fillets from the skin previously floured. In a bowl put the sauce on which to place the red mullet fillets.

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