Creiamo una RICETTA VEGANA e SENZA GLUTINE per lo show cooking da STOSA CUCINE

Prepare the polpettine by mixing 200g of chickpea flour with 1/2 chopped pepper, 1/2 chopped leek, and 200g of chopped pleurotus mushrooms. Season with garlic powder, turmeric, and salt.

Form the mixture into small balls (polpettine).

For the sauce, sauté 1 chopped onion and ½ chopped pepper in olive oil until soft.

Add 200g of peeled tomatoes, 1/2 glass of vinegar, 5g of sugar, 2 sage leaves, 1 bay leaf, and season with chili, salt, and pepper. Cook until the sauce thickens.

Serve the polpettine with the sweet and sour sauce.

Spice Level:

Dietary