– 150 g millet
– 400 g pumpkin peeled and diced
– ½ onion, 55 g Grana Padano grated
– 1 pinch of nutmeg
– salt to taste
– black pepper to taste
– EVO to taste
Rinse the millet under running water, then drain and, while stirring occasionally, cook it in a pot with 3 cups of salted water for ab. 15-20 minutes until the liquid is completely absorbed. Once cooked, drain and set the millet aside. Then, in a separate pot with abundant water steam the pumpkin. As soon as the pumpkin is ready smash it with a potato masher or a fork. Right after, place the pumpkin in a bowl, also adding in millet, Grana Padano, salt to taste, black pepper to taste and nutmeg. Stir to well combine all of the ingredients. Cover the mixture with cling film and refrigerate it for a while. After an hour remove the compound from the fridge and shape it into small balls. Then, line a baking sheet with baking paper and place the millet balls over it while lightly smashing them on the top with a fork. Add a drizzle of EVO and put them in the oven at 180°C for ab. 15-20 minutes. Serve them warm either plain or with lettuce salad on the side.