INGREDIENTS (about 6-8 baskets depending on size)
baskets
1 cup (100 gr.) millet seeds well rinsed
1/2 tsp. salt
2 egg whites lightly beaten or 6 tbsp. aquafaba
olive oil for greasing muffin tins
filling
1 large zucchini chopped in small cubes
2-3 thin slices of leek (white part) or scallion
1 cup of soft fresh cheese like stracciatella
salt and pepper to taste
decoration: fresh mint, red peppercorns
for wafers: freshly grated parmesan and black poppy seeds
PROCEDURE for millet crusts
1. Cook the well rinsed millet according to package directions.*
2. Drain, cool slightly and mix in the egg whites.
3. Press millet mixture into 6 lightly oiled silicone or non-stick cupcake tins to form crust.
4. Bake in a 370deg F (180deg C) oven for 15-20 minutes until golden.
5. Remove from oven and let cool 10 minutes. Gently remove crusts and set aside.
PROCEDURE for zucchini filling
1. Sautee’ the chopped zucchini together with the leeks in a little oil until tender.
2. Lightly salt and pepper the mixture and cool slightly.
3. Combine the zucchini mixture with the cheese and whirl together in a food processor until smooth.
for the parmesan wafers: Grate a small chunk of parmesan. Sprinkle evenly a tbsp. of the grated cheese for each wafer onto a preheated and ungreased non-stick frying pan. Sprinkle a pinch of black sesame or poppy seeds over the cheese and let the wafer(s) gently fry until barely golden (around 1 minute). Carefully remove them with a spatula to a plate to cool.
TO ASSEMBLE: Fill each millet basket with some of the zucchini mixture. Top with a parmesan wafer and decorate with a sprig of mint. Add some red peppercorns if desired. Serve warm or cold.
*I boiled the well rinsed millet for 20 minutes in 2 cups of water. I then spritzed with a little olive oil, gave it a good mix and covered the pan to rest 10 minutes. Then I fluffed the cooked millet and proceeded to line the muffin tins (I used a silicone fluted kind).