Forest buckwheat with truffle & guanciale
Buckwheat with crispy guanciale, mushrooms, truffle paste, cooking cream and Parmesan.
Ingredients
- Buckwheat
- Guanciale
- Mushrooms of choice
- White onion
- Garlic
- Chicken stock
- Truffle paste
- Cooking cream
- Black pepper
- Parmesan
- Salt for the cooking water
The kitchen spell
- Cook the buckwheat in salted water and drain.
- Fry the guanciale until crisp and set aside, keeping its fat in the pan.
- Fry torn mushrooms in the fat, then set them aside.
- Soften the chopped onion and garlic in the same pan.
- Return the guanciale and mushrooms, add chicken stock and truffle paste and simmer for about five minutes.
- Stir in cream and pepper, fold in the buckwheat, take off the heat and mix in Parmesan. Serve with extra Parmesan.
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