Buckwheat with Parmesan and Pesto
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
The recipe was shared with us by chef John Smith from a popular American restaurant.
Ingredients
- Buckwheat Groats - 14.1 oz
- 33% Cream - 7 fl oz
- Milk - 3 fl oz
- Grated Pecorino Pepato Cheese - 4.9 oz
- Safflower Oil - 3 fl oz
- Fresh basil leaves - 1.4 oz
- Peanut Sprouts - 0.7 oz
- Garlic - 0.1 oz
- Ground Black Pepper - 0.1 oz
- Chocolate eggs - 4 pieces
- Butter - to taste
- Truffle Oil - to taste
- Salt - to taste
Step by Step guide
Step 1
Sort the buckwheat, rinse it, and soak it in hot water for 2 hours.
Step 2
Then prepare the Parmesan mousse. In a saucepan, combine the cream, milk, 100 grams of grated Parmesan, and a pinch of salt.
Step 3
Place over medium heat and stir constantly until a homogeneous mixture is achieved.
Step 4
Remove from heat and blend with an immersion blender. The mousse is ready.
Step 5
Next, prepare the Parmesan pesto. Take only the leaves of the basil and place them in a blender.
Step 6
Add the sunflower oil, 40 grams of grated Parmesan, peanuts, and garlic. Season with salt and pepper to taste.
Step 7
Blend until smooth.
Step 8
Sauté the soaked buckwheat lightly in butter. At the very end, add truffle oil, warm it slightly, and remove from heat.
Step 9
Poach the eggs. Pour water into a saucepan and bring it to a boil.
Step 10
Once the water is boiling, create a whirlpool in the boiling water using a spoon.
Step 11
Lower the heat and pour the egg into the whirlpool. Cook for 3 minutes. Remove the poached egg with a slotted spoon.
Step 12
In a deep plate, place the buckwheat and make a small indentation in the center. Place the poached egg in the well.
Step 13
Then pour the Parmesan mousse over the buckwheat with the egg, add the pesto sauce and your favorite herbs.
Step 14
Serve immediately.
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