Buckwheat rustic vegan cake
67 recipes
PASTA BRISE 'OF GRAN SARACENO WITH VERDURINE TO CURRY vegan
ingredients
servings
8
Courgette
2 unit
Onions
1 half
Yellow peppers
1 half
Aubergine
1 half
Iodized salt
to taste
Curry powder
to taste
Pepper
to taste
Water
80 grams
Corn seed oil
80 grams
Wholewheat flour
200 grams
buckwheat flour
50 grams
starters from Italy
PASTA BRISE 'OF GRAN SARACENO WITH VERDURINE TO CURRY vegan
PASTA BRISE 'OF GRAN SARACENO WITH VERDURINE TO CURRY vegan
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A light, fragrant and tasty brisket
preparation
step 1
Mix the flour and add a pinch of salt.
step 2
Mix the two liquids and unite the flour thoroughly.
step 3
Then work with your hands, mix well, and divide the pasta into two parts, one smaller and one larger. Place your bigger part in a previously flamed and oiled pan (22 cm).
step 4
In the meantime, fry the onion with a little water in the frying pan, and then add the other vegetables cut into pieces earlier, adding half cooking of curry, pepper and salt.
step 5
Once the vegetables are cooked, put them over the pasta in the pan.
step 6
With the smallest part of it, you can create stitches as in this case, stretching it on the table and using a glass coffee cup as a mold (or you could give the shape you prefer!)
step 7
Place over the vegetables, then, the rods, and turn on preheated oven in ventilated mode at 180 degrees for 30 minutes.
