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Di: Meret Bissegger
Mettere in ammollo in poca acqua tiepida 15 g di porcini secchi spezzettati.
In una scodella amalgamare 200 g di grano saraceno intero, 4 dl d’acqua, i 15 g di funghi porcini messi precedentemente in ammollo, (inclusa l’acqua), 2 dl di panna, 3 cl di Sherry, 10 g di salsa tamari, 5 g di brodo vegetale in polvere, 1 spicchio d’aglio pressato, 400 g di porri tagliati a fettine, un pizzico di noce moscata, 1 g di timo secco, 1 g di pepe nero, 3 g di paprica e una presa di pimento.
Utilizzare 10 g di burro chiarificato per ungere una pirofila con coperchio, unire il composto della scodella, coprire e cuocere in forno preriscaldato a 180° per circa 1 ora.
Sformato di grano saraceno
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