INGREDIENTS
- 20g buckwheat
- 50g broccoli
- 1 egg
- 1 tbsp white flour
- ½ shallot
- Extra virgin olive oil
- Salt to taste
PREPARATION
Cleanse the broccoli and cut them small. Grate the shallot and put them in a pressure cooker with 1 tbsp of olive oil and the broccoli florets.
Fry gently, add the buckwheat and double volume of salt water or stock.
Close the pot and cook for 15 mins from the beginning of the whistle.
After 15 min, open the pot and let cool down. Add egg and flour enough to obtain a smooth and solid batter.
If necessary, fix the salt. With floured hands, shape some round balls and press them down to make them flat.
Finally, fry them in boiling olive oil, taking care not to break them because they’re very fragile. Drain them on a kitchen paper and serve hot.