Description
A very tasty dish of offal and buckwheat.
Ingredients
-
Buckwheat
1 cup
-
The pie
500 g
-
Onion
1 piece
-
Cheese
50 g
-
Mayonnaise
-
Spices
-
Vegetable oil
Cooking
Buckwheat pour 2 tbsp. boiling water, add salt and cook under a cover on slow fire until tender (about 40 minutes). Hearts rinse, trim all unnecessary parts, cut into halves.
Onions finely chop, fry in vegetable oil until transparent. To the onion mix with the hearts, season with salt and pepper and fry for 15-20 minutes.
Cheese to grate on a coarse grater, add mayonnaise.
Buckwheat to connect with hearts and cheese, mix well. Preheat the oven to 180*C, bake for 10-15 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.