Buckwheat

[LanceD]

Good day all, I recently tasted buckwheat which I liked a lot. Does anyone have good recipes with buckwheat as main ingredient? Many thanks, Lance

 

[taxlady]

Good day all, I recently tasted buckwheat which I liked a lot. Does anyone have good recipes with buckwheat as main ingredient? Many thanks, Lance

Buckwheat flour makes great pancakes. Since it doesn't have any gluten, it doesn't make lumps.

I haven't made kasha in years, but I seem to remember it was pretty good. There should be lots of recipes for kasha on the internet. It is usually used as a side dish/carb with a meal.

 

[Hoot]

I second the pancakes. Best pancakes I ever ate! Google is your friend for recipes.

 

[Aunt Bea]

I agree with the pancakes!

In this area we use New Hope Mills buckwheat pancake flour!

Another classic dish is Kasha Varnishkes!

Like Hoot says "Google is your friend for recipes."

 

[olmoelisa]

In Italy buckwheat is used mainly in Valtellina, a valley on the Alps just at the north of Lake Como.
I give you two recipes:
Sciatt, buckwheat fritters filled with cheese (Sciatt means toad in the local dialect)
Pizzoccheri, buckwheat noodles seasoned with a lot of things (see the recipe)

Sciatt


[FONT=&quot]Ingredients (4 servings):[/FONT]

[FONT=&quot]1 2/3 cup buckwheat flour[/FONT]
[FONT=&quot]½ cup white flour[/FONT]
[FONT=&quot]9 oz Bitto cheese (or use any semi-fat melting cheese)[/FONT]
[FONT=&quot]3 tablespoons of Grappa[/FONT]
[FONT=&quot]sparkling water[/FONT]
[FONT=&quot]oil for frying[/FONT]
[FONT=&quot]salt[/FONT]

[FONT=&quot]Mix the two flours, the Grappa, a pinch of salt and enough sparkling water to obtain a smooth batter.[/FONT]
[FONT=&quot]Dice the cheese in cubes with a side of about ¾ inch.[/FONT]
[FONT=&quot]Put the cheese cubes in the batter, mix and let rest for 2 hours in the fridge.[/FONT]

[FONT=&quot]Take about half a ladle of batter, making sure to have one or two cheese cubes in it and fry in hot oil.[/FONT]
[FONT=&quot]Use two tablespoons to give a round shape to the fritters.[/FONT]
[FONT=&quot]Drain the Sciatt on paper towel and serve hot on a bed of chicory.[/FONT]




Pizzoccheri


[FONT=&quot]Ingredients: (6 servings)[/FONT]

[FONT=&quot]3 1/3 cups buckwheat flour[/FONT]
[FONT=&quot]1 2/3 cups white flour[/FONT]
[FONT=&quot]10.5 oz butter[/FONT]
[FONT=&quot]14 oz Bitto cheese[/FONT][FONT=&quot] (you can replace it with Fontina, Gouda or Edam cheese)[/FONT]
[FONT=&quot]1 2/3 cups grated Parmigiano Reggiano cheese[/FONT]
[FONT=&quot]1 2/3 cups chards[/FONT]
[FONT=&quot]5-6 potatoes[/FONT]
[FONT=&quot]4-5 garlic cloves[/FONT]
[FONT=&quot]6-8 sage leaves[/FONT]
[FONT=&quot]salt[/FONT]
[FONT=&quot]coarse ground black pepper[/FONT]

[FONT=&quot]Knead the two flours with a pinch of salt and enough water to obtain a firm dough.[/FONT]
[FONT=&quot]Roll the dough with a [/FONT][FONT=&quot]thickness of about a little less than 1/4 in [/FONT][FONT=&quot]and cut out noodles of about 1/4 in of width and about 3 in of length.[/FONT]
[FONT=&quot]Peel and cut the potatoes in pieces about the size of a walnut.[/FONT]
[FONT=&quot]Clean the chards and cut out the stalks.[/FONT]
[FONT=&quot]Put the chard stalks in salty boiling water.[/FONT]
[FONT=&quot]After 5 minutes add the potatoes.[/FONT]
[FONT=&quot]After other 5 minutes add the chard leaves and the noodles.[/FONT]
[FONT=&quot]Let boil for about 10 minutes.[/FONT]
[FONT=&quot]Meanwhile brown the garlic cloves and the sage in the butter.[/FONT]
[FONT=&quot]Drain the noodles (and everything in the pot).[/FONT]
[FONT=&quot]Put a third of the pizzoccheri in a large bowl, add half of the cheeses and half of the melted butter. [/FONT]
[FONT=&quot]Cover with another third of the pizzoccheri and add the remaining cheese and butter.[/FONT]
[FONT=&quot]Cover with the last third of the pizzoccheri and sprinkle with a lot of black pepper.[/FONT]
[FONT=&quot]Let rest 2-3 minutes for the cheese to melt, mix very well and serve immediately.[/FONT]



[FONT=&quot]
[/FONT]

 

[CharlieD]

All of the above plus hot cereal for the morning.

 

[Steve Kroll]

In addition to pancakes, etc., one of our favorite dishes is French buckwheat crepes (aka "galettes"), which are usually wrapped around a savory filling. A couple of my favorite fillings are chicken and mushroom, and spinach and cheese.