🌾 Buckwheat fideos pâté: a rustic and creamy appetizer with a mountain flavor
With a touch of butter and the accompaniment of pickled mushrooms, this pâté is a delight for its taste and simplicity 🍞🧈
Introduction
Have you ever thought of transforming buckwheat fideos into a soft pâté?
This creative and rustic recipe is perfect for enhancing a type of pasta typical of Valtellina in a unique way: a creamy pâté, made even more flavorful by boiled vegetables and soft butter, to be enjoyed cold with pickled porcini mushrooms.
Ideal to be served as a winter appetizer or snack to accompany toasted bread or rye croutons. 🌲🍄
📝 Ingredients (for 4 people)
- 120 g of buckwheat fideos
- 20 g of onion
- 20 g of celery
- 20 g of carrots
- 80 g of soft butter
- Pickled mushrooms (porcini or mixed, to taste)
- Salt and pepper to taste
👩🍳 Preparation
- In a pot with lightly salted water, boil the vegetables (carrot, celery, and onion) until soft.
- Add the buckwheat fideos to the same water and cook until they are well cooked.
- Drain everything and blend with an immersion blender until you obtain a smooth and thick cream.
- Transfer the cream to a bowl and mix in the soft butter, blending until smooth.
- Adjust with salt and pepper.
- Pour the mixture into 4 individual molds, level well, and place in the refrigerator for at least 6 hours.
- When ready to serve, unmold the pâté and accompany it with pickled mushrooms for a flavorful contrast.
🍽️ Tips
- Great to spread on black bread or rustic crackers.
- You can enrich the cream with grated cheese or a pinch of nutmeg for a bolder flavor.
- Also ideal as a vegetarian appetizer.
📚 Traditional recipe reinterpreted in a modern key
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
