Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
INSTRUCTIONS
- Put the beans in a pressure cooker along with fennel seeds and 150 ml of water, and from the hiss on cook for about 20 minutes. Let the pressure drop, drain the beans and arrange them in a covered bowl. Extend their cooking broth with water up to 320 ml.
- Toast the buckwheat in a saucepan for 2-3 minutes on medium-low heat, moisten with stretched soup , bring to a boil, add salt, add the bay leaf and cook for 15 minutes over low heat, covering the pot with a lid. When cooked, let rest the wheat covered for 10 minutes, then take out the bay leaf and roll it out into a tray.
- Set aside 3 firmer tomatoes, score the other with a slight cross mark and blanch in boiling water for a few seconds. Peel, remove seeds and cut into cubes, then toss with a pinch of salt, chives and finely chopped 3 tablespoons of olive oil.
- Mix the warm wheat with beans and tomatoes seasoned, transfer the mixture into 4 lightly oiled bowls and press well. After a few minutes flip the domes in 4 dinner plates, surround them with the raw tomatoes thinly sliced and season with a little salt, oregano, a drizzle of olive oil.
