Rondó

chef

Manuele Malagola

Make 10 

In a bowl we combine quinoa, fiokki, nutmeg, sweet paparika and we adjust salt and pepper. We form  the quinoa meatballs which we will bread with the help of some water.

As a dipping sauce we will use the Quesalsa  line:

• Pepper and orange sauce Menù(Code XW0X)

• Leek and curry sauce Menù(Code XV0X )

• Cream of button mushrooms aromatised with truffle Menù (Code XY0X)

• Sweet and sour radicchio sauce Menù(Code XZ0X)

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