teglio cooking
Spring Salad of Hulled Buckwheat

Spring Salad of Hulled Buckwheat

Tempo di preparazione
Preparation time
20 mins
2 People

160 g of Hulled Buckwheat Molino Filippini

8 asparagus

200 g of broad beans

100 g of peas

1 hard-boiled egg yolk

2 tablespoons chopped mixed herbs to taste (chervil, marjoram, basil, parsley ...)

The juice of one lemon

extra virgin olive oil

salt and pepper


Boil the Buckwheat in abundant salted water for about 15 minutes. While the wheat is cooking, wash the asparagus, cut the soft part, and the tips into slices and steam them with the peas for 4-5 minutes. Blanch the beans in boiling salted water for 2-3 minutes; drain and remove the skin that covers them. Drain the Buckwheat and transfer it to a bowl; mix it with the chopped vegetables and herbs, season with salt, pepper, oil, and lemon juice and mix again. Divide the salad into 2 plates, sprinkle the surface with the yolk mashed through a colander, and serve.

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