🥘 Buckwheat pie with peppers and cheese – Healthy and tasty recipe
The buckwheat pie is a delicious, nutritious dish perfect for those looking for a fiber and protein-rich vegetarian alternative 🌿. The rustic flavor of buckwheat pairs perfectly with the sweetness of the pepper and the savoriness of the cheese, making it a complete and balanced dish.
Great both hot and cold, this pie is perfect as a main course, single dish, or lunchbox for eating out 🍱.
📝 Ingredients for 4 people
- 200 g of buckwheat
- 1 red pepper
- 1 onion
- 2 eggs
- 2 cloves of garlic
- 100 g of parmesan or grated pecorino
- Fresh or dried thyme to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Vegetable broth to taste (or herb-flavored water)
👩🍳 Step-by-step preparation
- Wash and drain the buckwheat, then soak it for about 2 hours in half the amount of water or vegetable broth flavored with herbs and thyme.
- Slice the onion, clean the pepper, and cut it into pieces. Sauté everything in a pan with a drizzle of oil and the garlic until golden.
- Add the drained and swollen buckwheat, cook on low heat for about 20 minutes, adding water or broth if necessary.
- Let it cool slightly and add the egg yolks, adjust with salt, pepper, and flavor with thyme.
- Whip the egg whites to stiff peaks and gently fold them into the mixture to add lightness.
- Pour the mixture into a greased baking dish, sprinkle with grated cheese, and bake at 180-200°C for 30-40 minutes, until golden and firm.
✅ Tips
- You can enrich the mixture with zucchini, eggplants, or spinach.
- Great also in a gluten-free version, using only certified hard cheeses 🧀
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
