Ready in 20 minutes | Serves 2
A delicious first course ready in just 20 minutes that will amaze everyone: the mushrooms make it creamy and flavorful, while the hazelnuts add that extra touch of crunch, making it truly special.
Ingredients
- 1 package of Arnaboldi buckwheat with pumpkin, carrots and ginger
- 700 ml of cold water
- 4-5 mushrooms
- 3 tablespoons toasted hazelnuts
- thyme and rosemary to taste
- extra virgin olive oil to taste
Preparation
Start by preparing the Arnaboldi Buckwheat with Pumpkin, Carrot, and Ginger according to the package instructions. Pour the contents of the bag into a nonstick saucepan with 700 ml of cold water.
Bring to a boil, then cook for 8 minutes over medium heat, uncovered, stirring occasionally. Then add the sliced mushrooms and cook for another 8 minutes.
When almost cooked, add the finely chopped thyme and rosemary.
Plate and garnish with a drizzle of extra virgin olive oil and a generous handful of roughly chopped toasted hazelnuts.
Recipe by
Food in the Suitcase
We are Valentina and Luca, two incurables food-loving travellers .
When we think back on our travels, one of the fondest and most powerful memories is the foods we tried and the emotions they conveyed through new tastes and aromas.
To always feel like we're on a journey, we enjoy cooking and recreating the dishes that have remained in our hearts. We also love revisit in a vegetal key Traditional Italian dishes. Our recipes exclude animal products (and their derivatives), but include a world of surprising grains, legumes, seeds, fruits, and vegetables.
