“Vegetarian Meatballs” with Saffron Cream

Matching the season, we bring you a vegetarian highlight that looks gorgous on any table.

Ingredients for 2 portions:

For the pea-meatballs:

• 100 g fresh peas
• 70 g mixture of bulgur and quinoa
• 30 g breadcrumbs
• Extra virgin olive oil
• 1 egg
• Pepper
• Salt

For the saffron cream:

• 70 ml cream
• 70 ml milk
• 1 tablespoon rice flour
• 1 capsule of Zafferia saffron
• Salt
• Pepper

1. Boil plenty of salted water, pour in the mix of bulgur and quinoa, and let it cook for 10-12 minutes. Then, drain and let it dry.
2. Boil the peas in salted water for about ten minutes, drain and let them dry too. Then blend them in a mixer.
3. Combine the warm mixture of bulgur and quinoa in a large bowl with the blended peas, breadcrumbs, 2 tablespoons of oil, salt, pepper and an egg and mix well with your hands. Form the mixture into round balls of about 30 g each, placing them gradually in a lightly oiled pan.
4. Then, bake the balls at 180 ° C for about ten minutes.
5. Prepare the cream. Sift the rice flour in a saucepan, put on low heat and gradually pour the soy milk while stirring with a whisk until the mixture thickens; it should take about 5 minutes. Add the soy cream and continue stirring for another 3-4 minutes.
6. Dissolve the saffron in 3 tablespoons of boiling hot water for at least 15 minutes and mix it carefully with the still hot cream Add salt and pepper.
7. You can serve the meatballs by placing them on a layer of yellow cream or with the cream separately to add to taste.