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Tostare il grano saraceno in un padellino a fuoco basso, rimestando con un cucchiaio di legno per permettere una tostatura uniforme. Nel giro di pochi minuti i chicchi di grano saraceno saranno perfettamente imbruniti. Trasferire in una ciotola e fare raffreddare.
Far bollire l'acqua in una pentola oppure un bollitore. In una seconda pentola capiente riscaldare i due cucchiai di olio a fuoco medio. Aggiungere i porri e farli rosolare 5 minuti, dopodiché aggiungere il topinambur tagliato a dadi. Fare cuocere a fuoco medio altri 5 minuti. Aggiungere l'acqua bollente, coprire la pentola e far sobbollire per circa 20 minuti.
Controllare la cottura del topinambur che a questo punto dovrebbe essere morbido. Frullare la zuppa secondo le proprie preferenze. Salare e pepare a piacimento.
Aggiungere il grano saraceno alla fine per dare alla zuppa una nota croccante oppure unirlo per gli ultimi 5 minuti di cottura per fare ammorbidire i grani.
antipasti
Zuppa di topinambur, porri, aglio e grano saraceno tostato
Zuppa topinambur, porri, aglio e grano saraceno tostato
Ricetta per
4 Persone
Senza lattosioSenza glutineVegano
20 minTempo di preparazione
40 minTempo totale
SempliceDifficoltà
Ingredienti
400 grTopinambur, tagliato in cubetti di circa 1 cm
100 grPorro, tagliato a rondelle
40 grGrano saraceno, tostato in padella
4 Spicchi di aglio tagliati a fettine
2 cucchiaiOlio
q.b.Sale
q.b.Pepe
Di: Luisa J. Rusconi
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