Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 130 g of buckwheat
- - 130 g of beans -borlotti
- - 8 tomatoes
- - 1 bunch of chives
- - 10 fennel seeds
- - 2 bay leaves
- - Oil
- - salt
- - oregano
INSTRUCTIONS
- Put the beans in a pressure cooker along with fennel seeds and 150 ml of water, and since the hiss cook for about 20 minutes. Let the pressure drop, drain the beans and arrange them in a covered bowl. Extend their cooking broth with water up to 320 ml.
- Toast the buckwheat in a saucepan for 2-3 minutes on medium-low heat, moisten with stretched broth, bring to a boil, add salt, add the bay leaf and cook for 15 minutes over low heat, covering the pot with a lid. When cooked, let it rest the wheat covered for 10 minutes, then take out the bay leaf and spread it out into a tray.
- Set aside 3 firmer tomatoes, score the other with a slight cross mark and blanch in boiling water for a few seconds. Peel, remove seeds and cut into cubes, then toss with a pinch of salt, chives and finely chopped 3 tablespoons of olive oil.
- Mix the warm wheat with beans and seasoned tomatoes, transfer the mixture into 4 lightly oiled bowls and press it well. After a few minutes flip the domes in 4 dinner plates, surround with raw thinly sliced tomatoes and seasoned with a little salt, oregano, a drizzle of olive oil.
