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Hulled Buckwheat / 500 g

Cod. 11220045

Buckwheat is called the good wheat because it is good for health and it is highly digestible. Its seed is mainly composed of starch; it is also rich in minerals such as iron, phosphorus, potassium, calcium, magnesium, tin, and silicic acid. Thanks to its unmistakable taste it makes both traditional dishes and the most original recipes unique. Buckwheat is really suitable for everyone: from those who follow a sports diet to those who follow a gluten-free diet.

Ricco di Fibre
Ricco di Fibre
Senza Glutine
Senza Glutine

Cuore saraceno
Scheduled delivery
between the 27/06 and the 30/06.
2,20 €

  • Other Certifications
    Senza Glutine scritta
  • Ingredients


  • Nutritional Information. Average Nutritional Values per 100 g:

    Average nutritional values per 100g

    Energy 1515 kJ 357 kcal
    Fat 0.66 g
    of which saturated 0.18 g
    Carbohydrates 79.95 g
    of which sugars 0.12 g
    Fiber 1.30 g
    Protein 7.13 g
    Salt 0.0050 g

  • Recipe method

    Recipe for Soup:

    Prepare a sauté with 1 onion and bacon to taste. Add 500g of hulled Buckwheat, and toast for a few minutes. Then, add 1.5 liters of water, 1 diced potato, 1 stock cube. Cook for about 15 minutes on low heat and when its cooked, add salt and pepper.

    Salad Recipe:

    Bring salted water to a boil, pour 220g of hulled buckwheat, and cook for about 15 minutes. Drain and let cool. Apart, cut 1 leek and 1 apple into cubes. Mix everything by adding the lemon juice, oil, salt, pepper, and paprika to taste. Finally, let it rest for a while and after mixing delicately, serve.

    Recipe for Buckwheat Risotto:

    Prepare a sauté of 1 shallot in a saucepan with 2 tablespoons of extra virgin olive oil and cook for a few minutes. Combine 320g of GranoSaraceno then toast and deglaze with 1 glass of white wine. Add 6 ladles of vegetable broth and continue to cook in a covered pot. Prepare 2 carrots, 1 red pepper and 200g of chopped green beans and after 10 minutes of cooking, put them in the pot. Continue until the grain is cooked, about 25 minutes in total. At the end of cooking add chopped parsley and a drizzle of extra virgin olive oil to taste

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