Buckwheat and broccoli balls
100g Bartolini buckwheat
Bartolini extra virgin olive oil
1 clove of garlic
1 small bunch of parsley
salt and pepper q.s.
Cook buckwheat in a pot of boiling salted water for about 20 minutes or in a pressure cooker for 10 minutes.
Mince a clove of garlic and let it season in a pan with a drizzle of extra virgin olive oil.
Drain and add in the pan buckwheat and let all cooking for a few minutes. Place everything in a bowl and leave to cool.
In the meantime, boil the florets in a pot of salted boiling water.
When the buckwheat is lukewarm, add the slightly beaten egg, the cut broccoli, the minced parsley, a pinch of pepper and mix them all.
Now shape some balls with the help of a spoon and toss in the bread crumbs to coat.
In a pan with a drizzle of extra virgin olive oil, cook the balls until they are browned, or in a preheated oven at 190°C for 10 minutes.