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Di:
Far lessare le patate con la buccia in abbondante acqua salata per circa 20 minuti.
Lasciare raffreddare, pelare e passare allo schiacciapatate.
Tagliare il cavolo verza alla Julien e rosolare in una casseruola con l'olio e lo spicchio d'aglio in camicia.
Bagnare con poca acqua se necessario, cuocere fino a renderlo tenero ma al dente, aggiustare di sale e pepe.
Aggiungere la verza alle patate e agli anacardi tritati e preparare delle crocchette attorno agli stecchini da spiedino.
Passare le crocchette nei semi di papavero e friggere in olio di semi bollente.
Far dorare su tutti i lati e scolare su carta assorbente.
Servire ben calde.
01:28
Stuzzichini di patate verza e anacardi
RSI Food 06.12.2022, 15:50
Contenuto audio
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