Buckwheat - Del Colle

Dehulled Buckwheat is a naturally gluten-free pseudocereal with a distinctive, rich flavour and a rustic, hearty texture.

Ancient and precious, it is a versatile ingredient in natural cuisine, ideal for healthy, nutritious recipes full of flavour in every season.

characteristics and properties: The characteristic triangular hazelnut-coloured grains are dehulled to remove the inedible outer husk, preserving their rich nutritional profile intact.

Despite its name, buckwheat is not a true cereal but belongs to the Polygonaceae family and is naturally gluten-free, making it suitable for people with coeliac disease and those with gluten intolerance.

It provides complete plant proteins containing all eight essential amino acids, complex carbohydrates, fibre, iron, magnesium and B vitamins. It also contains natural flavonoids such as rutin and quercetin, typical antioxidant compounds found in plants.

directions for use: No soaking is required. Rinse thoroughly under running water before use. Cook for approximately 15–20 minutes in salted water or vegetable stock, using twice the volume of water to the grains. It can be left loose for salads and side dishes or blended after cooking to obtain a creamy consistency.

in the kitchen: Organic Dehulled Buckwheat stands out for its versatility and its intense, warming flavour. It is perfect for soups, broths, rustic polenta, croquettes, vegetable patties and cold salads. Suitable for those following a gluten-free, vegetarian, vegan or macrobiotic diet, it pairs beautifully with seasonal vegetables, pulses, spices and aromatic herbs. An ingredient particularly loved in autumn and winter preparations.

Recipes to try

Four rustic-flavoured ideas, from the simplest to the most elaborate. Remember to rinse the buckwheat thoroughly before cooking. Ingredients with links can be found at Green Block Market.

1. Buckwheat and borlotti bean soup with sage and rosemary (easy, 40 min, serves 4)

Ingredients: 200 g buckwheat, 1 jar of BIO borlotti beans in natural brine, sliced onion, sage, rosemary, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable stock, fine sea salt.

1. Rinse the buckwheat thoroughly.
2. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil with the sage and rosemary.
3. Add the borlotti beans with their liquid and the hot stock, then bring to the boil.
4. Add the buckwheat and cook for 15-20 minutes, seasoning with the fine salt.
5. Blend one ladleful of soup and return it to the pot; serve with raw oil and pepper.

2. Cold buckwheat salad with sun-dried tomatoes and walnuts (easy, 30 min + cooling time, serves 4)

Ingredients: 250 g buckwheat, 40 g San Marzano sun-dried tomatoes, 40 g shelled walnuts, parsley, BIO extra virgin olive oil, black pepper, coarse sea salt for the cooking water, fine sea salt for seasoning.

1. Rinse the buckwheat thoroughly and cook it for 15-20 minutes in twice its volume of water with the coarse salt, until the water has been absorbed; leave it to cool, fluffing it with a fork.
2. Soak the sun-dried tomatoes in hot water for 20 minutes, drain them and cut them into strips.
3. Toast the walnuts in a dry frying pan for 3 minutes and chop them coarsely.
4. Combine everything and dress with oil, pepper and a pinch of fine salt; finish with the parsley.

3. Rustic buckwheat polenta with cheese and sage (medium, 45 min, serves 4)

Ingredients: 250 g buckwheat, water, 100 g cubed soft cheese, butter, sage, black pepper, fine sea salt.

1. Rinse the buckwheat thoroughly.
2. Cook it for 15-20 minutes in twice its volume of salted water with the fine salt, adding a little hot water if necessary to achieve a soft consistency.
3. Blend approximately half of the buckwheat and return it to the pot with the loose grains.
4. With the heat off, stir in the cubed cheese and a knob of butter.
5. Sauté the sage in butter for 1 minute and pour it over the polenta with a grind of pepper.

4. Buckwheat and potato croquettes with tomato sauce (difficult, approximately 1 h 30, serves 4)

Ingredients: 250 g buckwheat, 2 potatoes, 1 egg, 60 g grated cheese, 3 tablespoons chickpea flour, rosemary, granulated garlic, BIO extra virgin olive oil, for the sauce 1 jar of BIO peeled tomatoes, sliced onion, cumin, coarse sea salt for the cooking water, fine sea salt for the mixture and sauce.

1. Rinse the buckwheat thoroughly and cook it for 15-20 minutes in twice its volume of water with the coarse salt; leave it to cool.
2. Boil the potatoes, peel them and mash them.
3. Mix the buckwheat, potatoes, egg, cheese, chickpea flour, chopped rosemary, granulated garlic and a pinch of fine salt.
4. Shape into croquettes, arrange them on a baking tray lined with parchment paper, brush with oil and bake at 200 °C for approximately 25 minutes, turning them halfway through cooking.
5. Prepare the sauce: rehydrate the onion, sauté it in oil with the cumin, add the crushed peeled tomatoes and cook for 15 minutes with fine salt.
6. Serve the croquettes with the hot sauce.

€4.60/Kg

origin: EU

expiry: 03/28

technical data sheet