Tag: Buckwheat

Buckwheat plumcake – Italian Cuisine

Whip the butter with the sugar, then add the eggs one at a time, mixing very well. Add the flour and baking powder to the mixture and knead until a homogeneous mixture is obtained.
Pour the mixture into the buttered and floured mold and cook for about 40 minutes in a convection oven preheated to 180 ° C.

Then prepare the coffee icing: put the icing sugar in a small bowl, adding the coffee a little at a time to obtain a not too liquid glaze.

Pour the icing on the still warm cake, decorate with the coffee beans and let it cool before serving your buckwheat plumcake.

how to season buckwheat pasta – Italian Cuisine

The typical Valtellina recipe is definitely the one that best enhances the taste of pizzoccheri, but you can also try lighter condiments: here are some ideas

We all agree: i pizzoccheri they give their best if cooked according to the traditional recipe, therefore to the Valtellina, with cheeses, usually Bitto and Casera, and mixed vegetables, cabbage, ribs and potatoes. The scent of garlic fried with butter and sage is inebriating and gives these buckwheat pasta strips an incredible taste. Sometimes, however, you may want a variant of pesteda, the classic condiment, perhaps because you do not have the right ingredients at home or simply to find a lighter solution or vernal to bring to the table. Here are some alternative pizzoccheri recipes.

Pizzoccheri: mistakes not to be committed

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Pizzoccheri: are they good for celiacs?

A false myth about pizzoccheri concerns their being perfect even for those suffering from celiac disease. Attention, it is true that buckwheat does not contain gluten, but most pizzoccheri, especially packaged ones, mixes the buckwheat to the 00 flour, thus creating a product not suitable for coeliacs. On the market there are pizzoccheri without gluten or a solution is to prepare them at home.

Pizzoccheri with vegetables

At the bottom of the pizzoccheri are a pasta – fresh or dried – like the others, so you can alternate from time to time with the one you always use. A light and full version of color and vitamins of pizzoccheri is the one with the vegetables, so as to propose to the guests and the family the pasta of buckwheat also in summer. You just need to prepare a pan of seasonal mixed vegetables cut into cubes, such as peppers, carrots, aubergines, zucchini and let them stew with extra virgin olive oil and a clove of garlic. When cooking, if you like, add a tablespoon of tomato paste and, if the vegetables are too dry, half a ladle of pasta water. Season the pizzoccheri and serve sprinkled with Parmesan and a fresh basil leaf.

Pizzoccheri with taleggio and pears

If you really can not imagine pizzoccheri without cheese, here is the recipe for you. You will have to untie the Taleggio cheese in a pot with a little milk, so as to get a cream. Cut to part of the pears in cubes. Season the boiled pasta in plenty of salted water with the cheese and pear mix.

Pizzoccheri speck and zucchini

In a non-stick pan, brown the speck cut thin, do not add more seasonings because it will already release its fat. Separately sliced zucchini or slices and fry them with extra virgin olive oil and garlic. Season the pizzoccheri with zucchini and speck and, if it seems to you that the pasta is too dry, add a tablespoon of cream. Sprinkle with grated Parmesan at will.

Pizzoccheri alla siciliana

For a union between North and South, try to season pizzoccheri with a Sicilian pesto, prepared with coppery tomatoes, ricotta, pine nuts, garlic and basil. Or, opt for a aubergine sauce, which comes close to what is prepared for pasta alla Norma. Do not forget the grated salted ricotta!

Buckwheat cake with blueberry jam: gluttonous and gluten-free – Italian Cuisine

With the scents of South Tyrol, this cake will win you over at the first taste! Try it for breakfast, but also after dinner with a scoop of ice cream

There buckwheat cake with blueberry jam It is a sweet of South Tyrolean tradition that you can often find on the tables of hotels and bed and breakfasts for breakfast. Easy and quick to prepare, it has a decisive flavor, not at all cloying and a soft and soft consistency, perfect for the summer.

Buckwheat, naturally gluten free

The main feature of this cake is to be made with the buckwheat, a pseudo-cereal of the Polygon family, naturally gluten-free. The cake made with buckwheat flour is for this reason perfect for all those who suffer from celiac disease or intolerance to this wheat protein. In addition, buckwheat is rich in iron and magnesium, fiber and an important flavonoid, the rutin, which contributes to the elasticity of blood vessels, reducing the risk of bleeding.

Homemade blueberry jam

To make one blueberry jam easy and fast, get yourself 1 kg of blueberries, 400 g of brown sugar and a limonis. First, leave the blueberries, washed and dried, in a bowl with the juice of the squeezed lemon, a little grated peel and sugar. Stir and leave to flavor for at least three hours. Then transfer everything to a pot and cook for 35 minutes. Pour into the already sterilized glass jars, close and leave them upside down to obtain the vacuum.

The recipe for buckwheat cake with blueberry jam

Ingredients

250 g buckwheat flour, 6 eggs, 200 g brown sugar, 1 tablespoon of powdered sugar, 250 g shelled almonds, 200 g blueberry jam, 250 g butter, 1 bag of baking powder.

Method

First let the butter soften at room temperature and then add it with the sugar, stirring until a cream has formed. Stir in the egg yolks one at a time, then add the flour, baking powder and ground almonds. Whisk the egg whites and add them gradually to the mixture with the flour and mix well. Grease a pan, flour it and pour the mixture. Bake in a hot oven at 180 degrees for 45 minutes. When it has cooled, cut it in half and stuff it with the blueberry jam. Replace half of the cake, sprinkle with icing sugar, add it with a scoop of ice cream and serve.

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