Zucchini salad with mozzarella
2020-08-13 / test@t
Grechotto from green buckwheat with porcini mushrooms
Grechotto is prepared in the same way as risotto, but instead of rice we use green buckwheat. Green buckwheat retains all the beneficial properties of grain, so it is extremely useful. But in order to prepare this dish for breakfast, green buckwheat must be prepared in advance.
Ingredients
- green buckwheat - 210 g
- shallots - 30 g
- ricotta cheese - 60 g
- porcini mushrooms - 70g
- chicken broth - 140 ml
- Parmesan cheese - 15 g
- salt to taste
- ground pepper - to taste
- dill-parsley - 3 g
- green onions - 3 g
- truffle oil - 3 g
- celery root - 40 g
- milk 3.2% - 30 ml
- butter - 5 g
- salt to taste
STEP-BY-STEP COOKING RECIPE
Step 1
For grechotto. Rinse green buckwheat to remove excess starch. Put the washed buckwheat in a jar and fill it with drinking water at the rate of 3: 1 - water / buckwheat. Leave on for 1.5 hours. Then drain the water from the jar, close it tightly and put in a warm place. After 12-14 hours, green sprouts can be eaten.
Step 2
Fry shallots, porcini mushrooms, add sprouted buckwheat, add concentrated chicken broth and cook until al dente, then add ricotta and parmesan and stir until risotto.
Step 3
Celery puree. Cook the celery root in milk until tender, then pass through a blender with butter, add salt to taste.
Step 4
Put the celery puree on a plate, top with the grechotto, sprinkle with green onions and pour over with truffle oil.
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