Buckwheat with Parmesan and Pesto
4 servings
40 minutes
Chef Dmitry Gusarov shared the recipe from the Kalabasa restaurant menu with us.
1
Sort, rinse the buckwheat, and soak it in hot water for 2 hours.
- Buckwheat groats: 400 g
2
Then prepare the parmesan mousse. In a saucepan, add cream, milk, 100 grams of grated parmesan, and a pinch of salt.
- Cream 33%: 200 ml
- Milk: 100 ml
- Grated Parmesan cheese: 140 g
- Salt: to taste
3
Set to medium heat and stir constantly until a homogeneous mass is achieved.
4
Remove from heat and blend with a blender. The mousse is ready.
5
Then prepare pesto from parmesan. Take only the basil leaves and place them in a blender.
- Green basil: 40 g
6
Also send sunflower oil, 40 grams of grated parmesan, peanuts, and garlic there. Add salt and pepper to taste.
- Sunflower oil: 100 ml
- Grated Parmesan cheese: 140 g
- Peanut: 20 g
- Garlic: 4 g
- Salt: to taste
- Ground black pepper: 2 g
7
Beat until homogeneous mass.
8
Sauté the steamed buckwheat lightly in butter. At the end, add truffle oil, warm it slightly, and remove from heat.
- Buckwheat groats: 400 g
- Butter: to taste
- Truffle oil: to taste
9
Boil a poached egg. Pour water into a saucepan and put it on high heat.
- Chicken egg: 4 pieces
10
Once the water boils, create a vortex in the boiling water using a spoon.
11
Reduce the heat and pour an egg into the funnel. Cook for 3 minutes. Remove the poached egg with a slotted spoon.
12
Place buckwheat in a deep plate and make a small indentation in the center. Put a poached egg in the hole.
13
Then pour the buckwheat with egg mousse made from parmesan, add pesto sauce and your favorite greens.
- Grated Parmesan cheese: 140 g
- Green basil: 40 g
14
Serve at the table.