Buckwheat Pasta
The recipe:
Fidelin with buckwheat, buttermilk, missultin, and chives
by Chef Gianni Tarabini La Preséf La Fiorida
An overwhelming synergy of savoriness, creaminess, and crunchiness: the fidelin with buckwheat will win over even the most demanding palates. Follow the recipe to discover more.
Difficulty:
Preparation time:
10 minutes
Cooking time:
7 minutes
Cook it with...
Fidelin Pasta with Buckwheat
Pasta made with Italian durum wheat semolina and whole buckwheat flour. A source of fiber.
Discover the productIngredients for 4 people:
- 320 grams of fidelin pasta
- 200 grams of misultin pulp
- 250 grams of butter
- buttermilk
- pepper
- Parmesan cheese
- chives
Preparation:
Cook the Moro fidelin for 4/5 minutes in plenty of salted water, then finish cooking for a couple of minutes by sautéing them in a pan and whisk with the butter and buttermilk until you have obtained a smooth consistency. Plate the fidelin pasta nests, adding the previously descaled misultin pulp along with a dash of chopped chives, season with pepper to taste.
Discover the other recipes:
Rye Pasta
Gentle Fusilli
Buckwheat Pasta
Buckwheat Penne with Zucchini and Speck
Pizzoccheri della Valtellina P.G.I.
