Ingredients

180 gr Mulino Marello buckwheat flour

50 g potato starch

a teaspoon of natural yeast for savory dough

juice of half a lemon

Approximately 120 ml of water

A spoonful of extra virgin olive oil

Fine whole salt to taste

A large pumpkin segment (the Halloween one)

Fresh rosemary to taste

Chia seeds to taste

Procedure

Steam the pumpkin and once it is lukewarm, blend it with a few sprigs of rosemary and a pinch of salt. Prepare the buckwheat pasta by mixing the flours, yeast, lemon juice, water, oil and salt well. Spread onto the cake tin, keeping the edges high. Stuffed with pumpkin and rosemary cream. Cook in the oven at 180 degrees for about 20-30 minutes. Leave to cool and serve with chia seeds.

Curiosity

Pumpkin certainly cannot be missing this season and I am sure that it will be the protagonist of your risottos with the delicious Mulino Marello rice or soups with sorghum or buckwheat. However, it is a vegetable that lends itself to a thousand uses and with imagination it is always nice to experiment with new ideas, especially if they are genuine and vegetal.

I find the combination with buckwheat delicious, a contrast between rustic and sweet that appears delicately in this recipe. The savory buckwheat and pumpkin tart is a nutritious, satiating and complete dish thanks to the nutritional richness of the well-known pseudocereal rich in iron and magnesium, vegetable proteins complete with all the essential amino acids and fibre.

An ideal dish to eat together with raw vegetables such as a salad of raw pumpkin cut into julienne strips and radicchio, or with cooked vegetables such as chicory or spinach.

You can also serve it with an avocado cream or with a chickpea cream obtained by simply blending the legumes with lemon juice and oil, so as to further enrich the nutritional profile of the dish.

It can be kept in the refrigerator for a couple of days.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com