New culinary experience: the pie dough buckwheat.
I usually make my pie dough with a broken home (200 g of white flour, 100 g of butter), but 100 g of butter is a bit much (especially since I do not want to eat dairy products), and then anyway, even when I eat butter, I had never when I needed it. So with this pastry, no problem.
I made roughly three quarters of buckwheat and 1 / 4 of T65 flour. The taste of buckwheat was much too far, I'll do the next round.
I added three tablespoons of olive oil , a teaspoon of baking soda, salt, paprika and . And of course water. I formed a ball that I left in the refrigerator.
Meanwhile, I made my vegetables.
I diced the carrots a fennel and zucchini , that I cooked separately Steamers (barely 10 minutes each). At the same time, I made a return onion in a little olive oil, then I added a pepper, cut into very thin slices. I seasoned with a tablespoon of soy sauce and I brought back some bacon (I do not like it, but a friend had left us, we must eat them, I hate to throw).
Once my vegetables cooked, I brought them back into my pan with onion and chilli.
Then I spread my dough on a sheet of parchment paper, and I placed in a rectangular dish (not a very good performance, normal, there is no butter in the fridge that cools and stiffens the pulp). I have my pie shell studded with holes fork, I prepared my vegetables and I sprinkled parmesan . And in the oven for a quarter of an hour, the time to bake the dough.
was very good, except the excess of buckwheat. The taste is good but the smell is quite disgusting. In re
differently.
