The title is so true food blogger, passionate, which I'm not ... so much so that the wonder that I'm writing I have not even a photo. And it was so good that not even a crumb remained.
I am particularly proud of this recipe because it is the first time that I venture to combine the two, doing my own thing.
Serves 2
100 grams of buckwheat
1 / 8 cabbage 1 egg
grated parmesan cheese salt, pepper and soy sauce
Boil buckwheat for 15 minutes in salted water. Cut the cabbage into thin slices and sauté in a wok with salt, pepper and soy sauce. More or less until the corn is ready. Drain the corn and mix with cabbage (remove everything from the fire). Add the egg and the grated parmesan and mix together. Fill with the mixture chose the mold (I made two little ones, I felt pretty food stylist) and put in oven at 180 degrees for half an hour. Voila, you're done. Simple and painless, but highly effective in the kitchen.
Well, I can now go bask in my success ... will not last long, tonight I have no idea what to put in the pot ...
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