Chef of Tilda restaurant Alexander Rusakov, in a conversation with socialbites.ca, revealed the recipe for delicious buckwheat porridge for breakfast.
Alexander Rusakov recommends cooking green buckwheat with porcini mushrooms and Parmesan.
“Pour boiling water with two bay leaves over green buckwheat (100 g), cover, cook over low heat for 15 minutes. Fry porcini mushrooms (40 g) in a saucepan with chopped garlic (1 clove) and shallot (10 g). Add the buckwheat, soy sauce (1 tablespoon) and boiling water (120 g), boil a little, then add the butter (20 g), grated Parmesan cheese (20 g), pesto sauce (1 tablespoon) and also salt and pepper. “It tastes good,” he said.
For the sauce, the chef recommended heating feta cheese (20g), grated Parmesan cheese (10g) and 20% cream (60g) in a saucepan until thick and smooth.
According to Alexander Rusakov, the dish should be served with boiled eggs, fresh or sun-dried tomatoes and herbs such as dill, coriander and basil.
Previously Simach pastry chef at Nedalny Yulia Posazhennikova-Tutskaya revealed her recipe for raspberry jam.