Powdery mildew of the sage

  Powdery mildew or white sickness is a cryptogamic disease, that is of fungal origin, which can affect sage plants and occurs on the leaves. This is the most frequent pathology among those that can affect this aromatic herb and occurs in particular with mild temperatures and high humidity. It is a very simple disease to identify: because the white patches that are seen on the leaves of the sage are very characteristic. A reader of Orto Da Coltivare, Barbara, asks me exactly what her plant can have, describing the symptoms of powdery mildew. I answer publicly because I think it may be useful for many to know how to defend themselves from this problem with natural methods and above all how to prevent it. Recognizing powdery mildew on sage Those who cultivate the vegetable garden will already know powdery mildew because it is a frequent pathology also on other cultivated plants, in particular on pumpkin and courgette. Powdery mildew is also called white sickness precisely because it work

Meatballs with broccoli and potatoes

Meatballs with broccoli is an easy and delicious vegetarian dish. Meatballs with broccoli are a tasty and nutritious vegetarian second dish, ideal to serve as an appetizer or finger food for a brunch or an aperitif, especially if you make them small. A richer variant of broccoli meatballs, simple and quick to prepare: just combine potatoes and broccoli boiled with egg, parmesan, breadcrumbs and herbs. Once you have formed your meatballs, you can make them fried or baked, for a lighter preparation: they will still be very good and will appeal to children too much. But here are the steps to prepare them.


BROCCOLI 500 gr 35 kcal
POTATOES 200 gr • 750 kcal
GRATED PARMESAN 3 tablespoons • 21 kcal
PANGRATTATO 2 tablespoons • 21 kcal
EGGS 1 • 380 kcal
PARSLEY as needed • 79 kcal
SALT UP to taste • 21 kcal
EXTRA VIRGIN OLIVE OIL as needed • 29 kcal
PANGRATTATO 2 tablespoons • 21 kcal
Grated Parmesan 1 tablespoon • 21 kcal
The calories refer to 100 grams of the product

How to make meatballs with broccoli

Clean the broccoli, removing only the florets (1).

Meatballs with broccoli

Blanch them for about ten minutes and drain. Alternatively, you can steam the broccoli. Once ready, drain and put them in a bowl with ice water for a few minutes and drain. Boil the potatoes in abundant boiling water until they are softened (2).

Meatballs with broccoli

Peel them and put them in a large bowl, mash them with a fork, add the broccoli, egg, grated Parmesan, breadcrumbs, parsley, salt and pepper (3).

Meatballs with broccoli

Mix all the ingredients well until you have a soft dough and let it rest in the fridge for 10 minutes. Form your meatballs(4) pass them in a mix of breadcrumbs and Parmesan cheese (5)

and arrange them on an oiled baking sheet. Add a drizzle of extra virgin olive oil and bake in a preheated oven at 200 ° C for 15 minutes or until golden. Once ready, let them cool. Your meatballs with broccoli are ready to be enjoyed (6).

Meatballs with broccoli


For the success of the recipe it is important that the broccoli is well dried: drain it very well or steam it.

If you want to prepare broccoli meatballs with a stringy heart, add a small piece of soft cheese such as scamorza, provola or whatever you have available to the centre of each meatball. You can also enrich your meatballs with broccoli with the addition of cooked ham if you don’t have vegetarian guests.


You can keep broccoli and potato balls in the refrigerator for 1-2 days in an airtight container.

You may be interested to read Fried noodles recipe/ Fried cheese medallions recipe/ Polenta gnocchi with gorgonzola recipe.


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