Tag: Buckwheat

Recipe Buckwheat breadsticks with gianduia cream and chestnuts – Italian Cuisine

Ingredients

180 g fresh cream
125 g flour 00
100 g 70% dark chocolate
95 g buckwheat flour
60 g hazelnut paste
10 g chestnut flour
10 g brewer's yeast
powdered sugar
extra virgin olive oil
salt

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

For the buckwheat breadsticks recipe with gianduia and chestnuts cream, mix the 00 flour and the buckwheat flour and the brewer's yeast dissolved in a little warm water in a bowl. Add 105g of water, 5g of icing sugar, 35g of oil and 4g of salt. Knead until you get a compact dough; let it rest for 15-20 minutes. Roll out the dough, using a rolling pin or with the machine at number 5.

Cut the sheets of dough into strips (15 x 1 cm). Put them to rest in the refrigerator for 5 minutes. Fry the strips in extra virgin olive oil at 167 ° C for 1 minute and let them cool. Prepare the hazelnut cream. Boil the cream, pour it over the chopped chocolate, add the chestnut flour and mix.

Mix everything with a whisk until the dough is smooth, add the hazelnut paste and mix. Allow to cool and serve with breadsticks.

Buckwheat pasta – Italian Cuisine

Combine the flour in a bowl or on a work surface, put eggs and salt in the center and start kneading with a fork, then work by hand (or with a planetary mixer) for at least 15 minutes (adding a little warm water if necessary), until a firm and homogeneous mixture is obtained.
Wrap with cling film and let it rest for at least 30 minutes at room temperature.

After the rest time, start flattening the dough on a floured pastry board with a rolling pin.
Once you have a fairly thin sheet, fold it gently a couple of times on itself.

With a knife, then obtain your tagliatelle, cutting the folded dough into strips of the width you prefer (preferably equal to each other).

That's all: the buckwheat pasta is ready, you just have to cook it like a normal fresh pasta and use it for your preparations.

Recipe Buckwheat cake with raspberries – Italian Cuisine

Ingredients For the cake

165 g butter
150 g brown sugar
150 g flour 00
50 g buckwheat flour
4 yolks
an egg
rum
baking powder for cakes
milk
salt

Ingredients For the compote

600 g raspberries
120 g granulated sugar
pectin

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

For the recipe for the buckwheat cake with raspberries, collect the butter in a bowl
and brown sugar and whisk with an electric whisk for about ten minutes until the mixture is a little fluffy; add, one at a time, the egg and 3 yolks, then 2-3 tablespoons of rum and lastly the flour, sifted with half a teaspoon of baking powder and a pinch of salt. Grease and line a springform pan (diameter 19 cm) with a disc of baking paper, grease again, flour with buckwheat flour and fill with the mixture; brush the surface with a beaten egg yolk with a spoonful of milk; bake at 160 ° C for 45-50 minutes.
For the compote: mix 20 g of granulated sugar with 12 g of pectin in a small bowl. Cook the raspberries with 100 g of granulated sugar; after 2-3 minutes of boiling add the sugar with the pectin, bring back to the boil, stirring constantly and after 1-2 minutes turn off and pass through a sieve. Turn out the cake, let it cool completely; then cut it
in half horizontally and stuff it with about 300 g of compote; reassemble the cake, spread the remaining compote on the surface; complemented to taste with fresh raspberries, rose petals
and sprigs of whipped cream decorating with sage leaves.