Lavare sotto acqua corrente il grano saraceno e scolarlo per bene; riscaldare il fondo di una casseruola e versarvi il grano umido, asciugarlo a calore vivo rimestando in continuazione fino a quando ne risulterà un dolce profumo di tostatura (circa 3 minuti).
A questo punto coprire il grano saraceno tostato con dell'acqua precedentemente bollita, salare e lasciar gonfiare il cereale. Una volta pronto, condire con due cucchiai di olio di oliva e versarlo in una ciotola molto capiente.Mentre il grano cuoce, togliere le fave ed i piselli dai loro baccelli. Lavare sotto acqua corrente questi ultimi e tagliarli grossolanamente. Tritare la cipolla finemente, dorarla in una casseruola con poco olio di oliva, unire i baccelli e lasciar insaporire per qualche minuto; dopodiché coprire con poca acqua calda, regolare di sale e continuare la cottura per circa 10 minuti.
Passare il tutto al mixer e di seguito al colino. Ne risulterà una salsa semi densa da versare sul grano saraceno e amalgamare per bene.
Togliere il tegumento che ricopre le fave e metterle i piselli nella ciotola con il grano saraceno.
Sempre mentre il grano saraceno cuoce: lavare le pere, tagliarle in quarti, togliere il torsolo e tagliare i quarti in tre fette. Riscaldare una casseruola con poca acqua, aggiungere il cucchiaino di zafferano, un pizzico di sale e le pere e lasciarle cuocere per un paio di minuti. Aggiungere una grattugiata di pepe lasciar raffreddare le fettine.
Nella ciotola del grano saraceno aggiungere tutti gli ingredienti previsti dalla ricetta, condire, mescolare delicatamente e servire.
antipasti
Insalata di grano saraceno e verdure
- Primavera
- Estate
- Pranzo
- Brunch
- Cena
- Grigliata
- Lunch-box
Ricetta per
4 Persone
Senza lattosioSenza glutineVegano
30 minTempo di preparazione
40 minTempo totale
SempliceDifficoltà
Ingredienti
200 grGrano saraceno
1 Limone (succo e scorza)
15 Rametti di prezzemolo tritato finemente
q.b.Rucola tritata grossolanamente
1 Manciata di spinaci freschi tagliati a listarelle
5 Ravanelli affettati e le sue foglie spezzettate a mano
1 Ramolaccio viola e le sue foglie tagliate a listarelle sottili
1 Carota tagliata a strisce sottili
10 Baccelli di piselli
10 Baccelli di fave
1 Cipolla medio-piccola
2 Pere mature e sode
1 cucchiainiCucchiaino di zafferano
q.b.Sale
q.b.Pepe
q.b.Olio extravergine d'oliva (evo)
Di: Wanda Ribolzi
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