Preparation
[vc_row type=”simple” section_id=”” height=”” parallax_ratio=”0.2″ image_mobile=”” image=”” kenburns_images=”” video_src=”” video_type=”mp4″ with_container=”true” centered=”false” container_id=”” scroll=”no” fluid_section=”no” class=”” ct_u_color=”ct-u-colorWhite” ct_u_padding=”” ct_u_margin=”” ct_u_border=”” full_width=”” gap=”0″ full_height=”yes” columns_placement=”middle” equal_height=”yes” content_placement=”” video_bg=”” video_bg_url=”https://www.youtube.com/watch?v=lMJXxhRFO1k” video_bg_parallax=”” parallax=”” parallax_image=”” parallax_speed_video=”1.5″ parallax_speed_bg=”1.5″ css_animation=”” el_id=”” disable_element=”yes” el_class=”” css=”” animation_speed=”” animation=””][vc_column width=”2/3″][img src=”4545″ alt=”Buckwheat” align=”left”][/vc_column][vc_column width=”1/3″ video_bg=”” video_bg_url=”https://www.youtube.com/watch?v=lMJXxhRFO1k” video_bg_parallax=”” parallax=”” parallax_image=”” parallax_speed_video=”1.5″ parallax_speed_bg=”1.5″ css_animation=”” el_id=”” el_class=”” css=”.vc_custom_1504685777178{background-image: url(https://www.legumiitaliani.it/wp/wp-content/uploads/2016/02/bgcarta.jpg?id=2794) !important;}” offset=”” full_width=”” align=”” animation_speed=”” animation=””][section_header level=”4″ header=”Ingredients for 4 servings:”][vc_column_text css=”.vc_custom_1550748023568{background-image: url(https://www.legumiitaliani.it/wp/wp-content/uploads/2016/02/bgcarta.jpg?id=2794) !important;}”]
- 400 g Potatoes
- 80 g Whole Buckwheat
- 150 g Asparagus spears
- 3 tablespoons Flour
- 1 Egg
- A pinch of Nutmeg
- A twig of fresh Marjoram
- Salt
- Pepper
[/vc_column_text][/vc_column][/vc_row][vc_row type=”simple” section_id=”” height=”” parallax_ratio=”0.2″ image_mobile=”” image=”” kenburns_images=”” video_src=”” video_type=”mp4″ with_container=”true” centered=”false” container_id=”” scroll=”no” fluid_section=”no” class=”” ct_u_color=”ct-u-colorBrownDark3″ ct_u_padding=”” ct_u_margin=”” ct_u_border=”” full_width=”” gap=”0″ full_height=”yes” columns_placement=”middle” equal_height=”yes” content_placement=”” video_bg=”” video_bg_url=”https://www.youtube.com/watch?v=lMJXxhRFO1k” video_bg_parallax=”” parallax=”” parallax_image=”” el_id=”” el_class=”” css=”.vc_custom_1456170632857{padding-top: 15px !important;padding-right: 15px !important;padding-bottom: 15px !important;padding-left: 15px !important;}” animation_speed=”” animation=””][vc_column width=”1/1″][vc_empty_space height=”25px”][section_header level=”3″ header=”Preparation”][vc_row_inner][vc_column_inner width=”1/1″][vc_column_text]Wash potatoes and put in a pot with cold water, boil them until they are so soft to be skewer with a fork. Drain, peel and mash while they are hot, let cool and keep aside.
Cook the buckwheat in abundant salty boiling water for 25 minutes; drain and let cool.
Snap the asparagus at the base to remove the toughest part of the spear, dip for a couple of minutes in plenty of lightly salted boiling water, drain and cut into small pieces.
Add egg to the mashed potatoes, then salt, pepper and flour; mix, add buckwheat and asparagus pieces.
Amalgamate all the ingredients and shape 8 burgers. Heat a non-stick pan and cook the burgers for 5-6 minutes each side.[/vc_column_text][vc_empty_space height=”25px”][vc_media_grid element_width=”3″ grid_id=”vc_gid:1550916134821-0f94e4e4-572e-0″ include=”4543,4544,4541,4542″][/vc_column_inner][/vc_row_inner][vc_empty_space height=”25px”][section_header level=”3″ header=”Food Blogger”][info_box image=”3397″]
Miria, Roman by birth and Umbrian by adoption, loves traditional recipes.
“My cooking is simple, with fresh, seasonal ingredients. Spontaneous herbs, berries and flowers are often inspiration for my dishes. “
See the recipe on the blog www.dueamicheincucina.it
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