Description
Homemade noodles from buckwheat flour it turns out very silky and flavorful. Sauce long to come up with not had since the first combination that came to my mind, is a buckwheat with the liver.
Ingredients
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Buckwheat flour
120 g
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Flour
150 g
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Chicken egg
3 piece
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Salt
0.5 tsp
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Chicken liver
200 g
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Mushrooms
150 g
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Onion
1 piece
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Carrots
1 piece
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Garlic
2 tooth
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Tomato paste
2 Tbsp
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Soy sauce
3 Tbsp
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Black pepper
-
Sunflower oil
2 Tbsp
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Water
50 ml
Cooking
Of the two types of flour, eggs and salt kneaded pretty cool dough. If you are not satisfied with the consistency, add a little water or flour. Roll the dough into a ball, cover with film and put in the fridge for 30-60 minutes.
Then the dough out thinly and cut into wide noodles. Table I podpisu buckwheat flour. Leave the noodles to dry for 15-30 minutes. The cooking time specified does not include chilling the dough and drying the noodles.
Peeled onion, carrot, garlic and mushrooms (my forest mix) grind in a blender and fry in sunflower oil for 15 minutes over medium heat.
Liver grind in a food processor.
Add the vegetables to the liver, tomato paste and soy sauce from Kikkoman. Pepper to taste and fry for a few minutes, stirring constantly. Then add water and simmer on low heat under a lid for 15-20 minutes, stirring occasionally.
Noodles cook in boiling salted water for 3-5 minutes.
Drain in a colander, saving a little water from cooking. Mix noodles with pate/ If the dish seems dry, add a little water from the boiling noodles. When serving, sprinkle with parsley.
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