Cream of fennel and cannellini beans with ginger buckwheat
Instructions
Peel the potatoes and dice them; remove the outer parts of the fennel and slice them, as well as the onion.
Prepare a broth with the fennel trimmings and other vegetables of your choice; you'll need about 1 liter of vegetable broth.
Pour 2-3 tablespoons of extra virgin olive oil into a saucepan, add the onion and sauté for 5 minutes, then add the potatoes and fennel.
Season with salt and pepper, add a bay leaf, cover with 1 liter of hot broth, add the cannellini beans and cook for about 35 minutes, or until the vegetables are tender.
Remove the bay leaf and blend the ingredients until smooth.
Cook the buckwheat in boiling salted water for about 15 minutes; drain and set aside.
Grate the ginger into a small saucepan, add a pinch of chili powder, the finely chopped garlic, and a few fennel fronds. Add 2-3 tablespoons of extra virgin olive oil and, when hot, add the cooked buckwheat.
Cook for about 5 minutes, or until lightly golden.
Serve the fennel and cannellini bean cream with the aromatic buckwheat.
