Salad of buckwheat gluten free
Tempo totale
Salad of buckwheat gluten free, perfect hot and cool, for celiac and not
Ricetta: First Course
Cucina: Italian
Serves: 4
  • 280 g of buckwheat
  • 1 zucchini
  • 5-6 asparagus
  • 110 g of peeled shrimp
  • salt q.s.
  • extra virgin olive oil
  • parsley q.s.
  1. Rinse under running water buckwheat and boil in salted water for about 20-30 minutes.
  2. Drain and let cool in a large bowl, add a little oil to keep it sticking.
  3. Set aside.
  4. Boil shrimp in salted water for about 15 minutes, drain and peel them.
  5. Meanwhile in a wok kitchen cook for about 10 minutes the diced zucchini and asparagus-made pieces and private stem.
  6. Season with salt and sprinkle with parsley.
  7. At this point, add the sauce of zucchini and asparagus also the shrimp and cook everything for 5 minutes, adding a little water or broth if it tends to stick.
  8. When cooked, add the mixture to the buckwheat, season if necessary with salt, sprinkle with parsley and still make a last lap of virgin olive oil.
  9. Stir well and serve either warm or cold to your pleasure.
Recipe by donna e casa ricette at