Ingredients for 6 servings:
320 gr buckwheat flour (or 160 gr cornmeal and 160 gr buckwheat flour)
150 gr butter
150 gr fresh Valtellina cheese (like “casera”), sliced into little strips
Salt
Ready in: about 60 minutes
320 gr buckwheat flour (or 160 gr cornmeal and 160 gr buckwheat flour)
150 gr butter
150 gr fresh Valtellina cheese (like “casera”), sliced into little strips
Salt
Ready in: about 60 minutes
How to prepare the recipe: "Buckwheat mush":
Pour 1 lt of water in a pot, salt, boil and pour the flour so that no lumps are formed, always stiring with a wooden spoon. Cook at moderate heat for 20 minutes, add the butter and, always stiring, cook for 20 minutes more. Add the cheese, let it melt, but don’t incorporate it completely and cook for 10 minutes more.
Serve hot.
Preparation time: 10 minutes
Cooking time: 50 minutes
Difficulty: easy
Calories: 450 per person
Type of course: Firt course, main course
Chef’s advice
I suggest to match this dish with Valtellina, Valpolicella, Cabernet Frane del Collio.
Pour 1 lt of water in a pot, salt, boil and pour the flour so that no lumps are formed, always stiring with a wooden spoon. Cook at moderate heat for 20 minutes, add the butter and, always stiring, cook for 20 minutes more. Add the cheese, let it melt, but don’t incorporate it completely and cook for 10 minutes more.
Serve hot.
Preparation time: 10 minutes
Cooking time: 50 minutes
Difficulty: easy
Calories: 450 per person
Type of course: Firt course, main course
Chef’s advice
I suggest to match this dish with Valtellina, Valpolicella, Cabernet Frane del Collio.
In the picture, Buckwheat mush
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