Baked salmon with sauteed vegetables with ghee
first courses from Italy
Buckwheat with shrimp and asparagus
Buckwheat with shrimp and asparagus
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Do not be fooled by the name: buckwheat has little to do with corn and wheat. This pseudo-cereal from a herbaceous plant is in fact naturally gluten-free, and its small triangular grains with a strong flavor are delicious in pasta dishes and salads of cereals. Today we will propose along with asparagus and prawns: a colorful plate, seasonal and tasty!
preparation
step 1
Start from asparagus: wipe and wash them well. Put a saucepan with salted acclimatize and soon reaches a boil, cook your entire asparagus for 5 minutes.
step 2
Turn off the heat and take them out with a fork, tongs or a slotted spoon, do not throw water! Use it, in fact, to cook the buckwheat.
step 3
Meanwhile grilling the asparagus and buckwheat clean the leek and and sauté in a large pan with a spoonful of ghee.
step 4
Fate briefly skip thoroughly dry shrimp into another pan with the oil and garlic with high flame.
step 5
The asparagus should have cooled: cut into small pieces and add to the leeks. Also add the shrimp and mix well.
step 6
Once cooked buckwheat drain it, add it to the sauce and saute a few minutes on high heat. Finish with a sprinkling of white pepper.
step 7
To clean the asparagus I usually do: I will break them just above the white, woody, at the point where they break easily if -once spezzati- above the woody part there is still very green,
step 8
It throws the woody parts and use peeled, after cooking funds, creams or pests of vegetables, while the tips and green stems use them in recipes.