Buckwheat with Parmesan and Pesto

Sort, rinse the buckwheat, and soak it in hot water for 2 hours.

Then prepare the parmesan mousse. In a saucepan, add cream, milk, 100 grams of grated parmesan, and a pinch of salt.

Set to medium heat and stir constantly until a homogeneous mass is achieved.

Remove from heat and blend with a blender. The mousse is ready.

Then prepare pesto from parmesan. Take only the basil leaves and place them in a blender.

Also send sunflower oil, 40 grams of grated parmesan, peanuts, and garlic there. Add salt and pepper to taste.

Beat until homogeneous mass.

Sauté the steamed buckwheat lightly in butter. At the end, add truffle oil, warm it slightly, and remove from heat.

Boil a poached egg. Pour water into a saucepan and put it on high heat.

Once the water boils, create a vortex in the boiling water using a spoon.

Reduce the heat and pour an egg into the funnel. Cook for 3 minutes. Remove the poached egg with a slotted spoon.

Place buckwheat in a deep plate and make a small indentation in the center. Put a poached egg in the hole.

Then pour the buckwheat with egg mousse made from parmesan, add pesto sauce and your favorite greens.

Serve at the table.