Despite being officially spring, this weekend has been rather cloudy and chilly so I wanted to prepare a warm dish for lunch, I first boiled some green lentils, added with a few coral lentils too hoping the color will sustain, but it vanished in the green (learn your lesson, better boil them separately). Then I prepared some ashitaba (angelica) rolls with pork meat. I find that ashitaba goes very well with potatoes and pork, and also eggs (see my post on ashitaba here).
It’s very simple, you need some fresh ashitaba, thin slices of pork cutlet, one egg battered, bread crumbs. Roll a little bundle of ashitaba into a slice of pork, then pass it into the egg and finish with the bread crumbs. I fixed with a little toothpick and then cook them in a fry-pan with a bit of oil until golden.
For the vegetarian version (the one on the top of the plate in the picture), cut the the ashitaba roughly, mix with the egg and the bread crumbs and make some patties that you cook in the fry-pan too. I served it with the warm lentils and a few tomatoes. Bon appetite!
