The lupine meatballs they are a simple and quick second course dish, perfect for vegetarian and vegan diners. Lupine flour is used to enrich many dishes, from vegetable burgers to homemade pasta. It is not found in conventional supermarkets but in organic food stores, in herbalists, in gluten-free products shops and in online shops of natural and organic foods. You can accompany your lupine meatballs with a seasonal salad.
Lupine flour100 g
- Wheat gluten130 g
White wine1 glass
Tomato sauce300 g
Extra virgin olive oilEnough
Preparation Lupine meatballs
Pour lupine flour, gluten and corn starch into a dry bowl. Salt and mix the flours together, using a spoon. Pour the water flush into the bowl and knead with your hands, trying to get a firm, smooth and non-sticky dough.
For the meatballs: take a small amount of dough and pass it between your fingers, forming balls as big as a walnut.
Place the meatballs in the steamer. Light the flame, cover and cook for 30 minutes. Turn off and let cool for ten minutes.
Fry the garlic cloves in a pan. As soon as they are browned, pour the meatballs into the pan and cook over high heat. Add the white wine and let it evaporate. Add the tomato sauce, season with salt and pepper and cook for another ten minutes. Decorate with a few basil leaves and serve.