Description
Buckwheat, of course, the Princess isn't the most photogenic, but healthier Italian pasta will be! Try buckwheat and colorful outfit of all sorts of vegetables and herbs, but with fungal dominant! Decorate it with thin stripes of fried bacon. Not to put down!
Ingredients
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Mushrooms
250 g
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Mushrooms
1 Tbsp
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Bow white
1 piece
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Carrots
2 piece
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Zucchini
2 piece
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The Apium graveolens Dulce
1 piece
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Sweet pepper
1 piece
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Vegetable oil
5 Tbsp
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Garlic
2 tooth
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Cream
100 g
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Buckwheat
500 g
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Tomato
2 piece
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Butter
20 g
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Seasoning
-
Dill
-
Parsley
Cooking
Wash vegetables, clean.
Fry the onions in 3 tbsp oil until Golden and add all the vegetables, cut into small cubes, according to their degree of firmness: carrots, celery, zucchini, bell pepper, tomatoes. Constantly stir to prevent them from burning. Add coarsely chopped garlic. Season with salt, add seasonings to taste (pepper, white, ground for example).
When vegetables are browned, pour the cream (I have a analogue cream vegetable oil 15% fat), mix well, cover with a lid and put the stew on very low heat.
Mushrooms cut into big pieces lengthwise, and separate (!) a well-heated pan almost "grill", so of them left the water and the taste became more intense. Add tablespoon powder from dried porcini mushrooms. Add coarsely chopped garlic and dill - they also enhance the mushroom flavor. A little salt at the end.
Mushrooms to put in the vegetables and mix gently.
Buckwheat put to boil simultaneously with the processing of vegetables. Pre-heat the oven. When the porridge is almost ready, shift it into an open fireproof dish and put in the oven a little dry (optional). To get, portion fill the form (the Cup), compacted and flip on a plate. Repeat for the number of consumers. Add small piece of butter in the top of each serving.
Smoked ham or bacon fried almost dry pan. Decorate buckwheat turret strips (slices) of bacon.
Portions arrange on plates and enjoy that buckwheat could look so beautiful!
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