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Decorticated Millet

Poggio Aquilone millet is a gluten-free cereal with excellent properties and nutritional values. The only alkalizing cereal: suitable during pregnancy, breastfeeding, for weaning and for feeding early childhood. It also has a good protein content.

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Poggio Aquilone millet is a gluten-free cereal with excellent properties and nutritional values. The only alkalizing cereal: suitable during pregnancy, breastfeeding, for weaning and for feeding early childhood. It also has a good protein content.

Nutritional properties

Certainly millet contains a large amount of carbohydrates but also proteins of high biological value, i.e. rich in amino acids that are easily absorbed by the body. The presence of minerals, especially phosphorus, potassium and magnesium, and group B vitamins, especially thiamine and niacin, is noteworthy. Its fiber content makes it a highly satiating food and excellent for stimulating intestinal transit. But what makes this cereal truly unique is silicic acid: a substance that stimulates the production of collagen, with great benefit for the skin, and keratin, useful for strengthening hair and nails.

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Miglio Decorticato
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Data sheet

Weight
500 g
Ingredients
Organic Decorticated Millet

Our recipe
Millet flan

Ingredients for 4 people

Method

  • 320 g of millet
  • 125 g of sliced fontina cheese
  • 1 shallot
  • 1 Tropea spring onion
  • 2 carrots
  • 2 zucchini
  • Half a yellow pepper and half a red pepper
  • 8 basil leaves
  • 3 tablespoons of extra virgin olive oil
  • Salt and pepper to taste

To prepare the millet flan, start with the vegetables. Wash them carefully then cut them into very small cubes, finally fry them for 3 minutes together with the oil and the shallot chopped up. Now let the vegetables cool down and take care of the mile. Wash it under cold water, then boil it for 20 minutes.

 Finally, drain it and add it to the vegetables. Now add the chopped basil and season with salt and pepper. Sprinkle the inside of 4 cocottes with oil and fill them with the mixture of millet and vegetables, pressing well. 

Cover up each cocotte with a slice of fontina and cook in the oven for 5/6 minutes at 180 degrees. Once ready, serve directly in table and sprinkle the individual cocottes of the millet cake with vegetables with a drizzle of extra virgin olive oil. Enjoy your meal!

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