Celery with Buckwheat and Scamorza Cheese
Ingredients
- Ingredients
- 250 grams Buckwheat (rinsed and cleaned)
- salt
- 1 Celery root (500 grams)
- freshly ground peppers
- olive oil
- 4 scallions
- 1 Tbsp lemon juice
- 200 grams Scamorza
Preparation steps
Cook buckwheat according to package instructions in salted water.
Peel celery and cut into about 0.5 cm (approximately 1/5 inch) thick slices. Blanch in boiling salted water for about 6 minutes until al dente. Drain and arrange in ovenproof ramekins. Season with salt and pepper and drizzle with some oil.
Rinse and dry scallions, cut into about 5-6 cm long pieces (approximately 2 inches). Blanch in boiling salted water for a few minutes, rinse in cold water and drain. Place on celery.
Drain buckwheat and combine with lemon juice and 1-2 tablespoons of oil. Season with salt and pepper and add to vegetables. Cut cheese into slices, place on top of buckwheat and roast under a broiler until cheese starts to melt, watching carefully.
Season with pepper and serve.
