Millet Cakes with Pepperoni Sauce

For the sauce, sauté the peppers well in olive oil, extinguish with the white wine and cook until soft. Blend with the sour cream and saffron in a hand blender, pour into a small pan and season.

Rinse the millet well in a sieve and bring to the boil with the water in a frying pan. Cover and cook for 10 minutes, stirring occasionally. Reduce the temperature sharply, and let the millet swell at the lowest temperature.

Sauté the pepper cubes in the olive oil for 3-4 min, add the kitchen herbs and saute briefly. Fold into the millet mixture with the Sbrinz and season.

Fill into four buttered cups, press well until smooth, turn out onto an ovenproof plate and sprinkle with the Gruyère.

Bake in the heated stove over high top heat until the cheese begins to melt.

Arrange the heads on four warm plates with the reheated sauce and garnish with lemon balm.

Our tip: Fresh chives are much more aromatic than dried ones!

Related Recipes:

Saffron TruffleFor the saffron truffles, chop the couverture. Bring the cream to the boil with the saffron threads in a... Red Bell Pepper Soup with ScallopsCut half of the peppers in half and remove seeds and septum, wash briefly and cut into small strips. Peel the... Balkan Skewer with Rice SaladFor the marinade, squeeze the garlic cloves smooth and form in a bowl with diced thyme, shallot, rosemary and... Sweet Millet CasseroleBoil millet in 125 ml water and let it swell for 15 min. Separate the eggs. Beat egg yolks, curd, sugar, juice... Stuffed Artichoke Bottoms with Monkfish and Paprika SaladPeel the shallots and 2/3 of the garlic cloves, cut into coarse pieces and sauté in olive oil (1). Add thyme... Stuffed Pepperoni SandwichesFor the Stuffed Pepperoni Sandwiches, preheat the oven to 200° Celsius. Line a baking sheet with foil and... Bouillabaisse – Marseilles Fish SoupFrom the ingredients, which must all be at room temperature, stir a garlic mayonnaise. Add a morsel of freshly... Carrot Millet Flake PorridgeFor the carrot-millet porridge, clean and chop the carrot and steam in a little water until soft. Add the... Corn Poulard Wrapped in Bacon with Couscous and Green Curry FoamRemove the skin from the breasts and score a pocket. Unfold the meat, season with salt and pepper, fill with... Onion and Cheese CakesPeel onions, quarter, and cut into narrow strips. Grate cheese. Put onions and cheese in a large enough bowl...