La zucca si sposa con tantissimi ingredienti e la sua versatilità la rende davvero unica poiché si adatta a diverse preparazioni sia dolci che salate. Secondo i miei gusti zucca, tonno e broccoli insieme sono una bomba! Per questo ho unito questi ingredienti e creato delle polpette. Per renderle più leggere le ho cotte in forno, ma fritte saranno ancora più buone. Se cercate una polpetta diversa dal solito ed avete della zucca da smaltire, questa ricetta fa al caso vostro!
INGREDIENTI:
- 400 g zucca Delica cotta
- 160 g tonno in scatola
- 200 g broccoli cotti
- sale q.b
- cipolla granulare q.b
- rosmarino q.b
- salvia q.b
- pangrattato q.b
- olio di semi q.b
PROCEDIMENTO:
Dopo aver lavato bene esternamente la zucca, tagliala con tutta la buccia, in parti uguali. Elimina i semi e i filamenti, disponila su una teglia rivestita e infornala a 180° per circa 30 minuti. Questo renderà più facile eliminare la buccia, infatti basterà un cucchiaio per riuscire a prelevare la polpa. A quest’ultima unisci il sale, la cipolla, il rosmarino, la salvia e il tonno. Schiaccia tutto con una forchetta e amalgama tutto per bene. Con le mani crea le polpette con il composto, panale nel pangrattato, disponile su una teglia con un filo d’olio e infornale a 180° per 20 minuti, giusto il tempo di farle dorare. Per una doratura omogenea, girale a metà cottura. Frulla i broccoli cotti e utilizza questa crema o come letto per le polpette o servila all’interno di ciotoline.
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