Buckwheat grains with ricotta zucchini and bacon

Inserted by Rosa Rizzo the



250g Buckwheat flour Marello mill

175g water

30g sweet cubic bacon

Half-cut sliced ​​zucchini and grilled

Two tablespoons of tomato puree

60 g fresh ricotta

oil qb

Salt to taste

pepper as needed


For goodies knead the buckwheat flour with water and a pinch of salt. Leave to rest 15 minutes and form cylinders of about 1 cm and cut into goodies about 1 cm. Let it rest at least 15 minutes.

Meanwhile prepare the sauce. We put a drizzle of oil in a pan, the cubed bacon and roasted courgette, let's brown and add the past. Let's turn off the fire and add the ricotta and a ladle of hot water.

In a pot with plenty of boiling salted water we cook our gems as long as they go to the surface, then drain and keep in a pan with sauce and serve.

Recipe in collaboration with Agnese Magazzu '

Instagram: @VerySicilianStyleFood 

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