Buckwheat with Pesto and Parmesan
Elevate your buckwheat with a fresh pesto sauce and a sprinkle of parmesan, creating a simple yet delicious dish packed with herby, cheesy goodness.
- Time
- 40 min active · 160 min total
- Yield
- 4 servings
- Steps
- 6
Ingredients
- Buckwheat 2 cup
- Water 3 cup
- Pesto sauce 4 tbsp.
- Butter 30 g
- Salt 0.5 tsp.
For the cheese mousse
- Heavy cream 33% fat 1 cup
- Milk 0.5 cup
- Parmesan 100 g
- Ground black pepper 1 pinch
For the poached eggs
- Chicken egg 4 pcs.
- Table vinegar 1 tsp.
Directions
Step 1
Rinse the buckwheat and bring the water to a boil. Prepare a heatproof bowl, a saucepan for the mousse, a blender, a skillet for the buckwheat, and a pot for the poached eggs.
Step 1
Place the buckwheat in a heatproof bowl, season with salt, and cover with hot water. Cover the bowl with a lid or plate and let the grain soak for 2 hours.
Step 2
Finely grate the Parmesan. Pour the cream and milk into a saucepan, add the grated cheese and a pinch of salt. Heat the mixture over medium heat, stirring, until the cheese is completely melted. Remove the saucepan from the heat and blend the mousse with an immersion blender until smooth.
TipDo not bring the cheese mixture to a boil.
Step 3
Drain any excess water from the buckwheat, if any remains. Melt the butter in a skillet. Add the soaked buckwheat and sauté over medium heat for 5–7 minutes, stirring.
Step 4
Prepare the poached eggs. Pour water and 1 tsp. of vinegar into a pot. Bring the mixture to a boil over medium heat, then reduce the heat. Crack an egg into a sieve to remove excess liquid, create a whirlpool in the water with a spoon, and gently slide the egg into it. Cook for 2 minutes. Remove with a slotted spoon and transfer to a bowl of cold water to stop the cooking. Repeat for the remaining eggs.
Step 1
Mound the buckwheat onto a deep plate, making a well in the center with a spoon. Add 1 tbsp. of pesto to the well and place a poached egg on top. Drizzle everything with the cheese mousse. Serve each portion this way.
