Crushed Buckwheat
Yesterday I was totally fascinated by this recipe
Saturday, January 29, 2011
Grandfather Dance Wedding
of Amber, which in turn had not been more removed from the head of Gourmet this recipe at home and since I had the buckwheat and it seems an entire day off to devote to cazzeggiano and cooking, I am into my head that I had to do it myself.
course my refrigerator was not so provided, then the pasta I copied verbatim, with the filling I did what I had at home, but I had to stop myself from eating it all, from what was good, too I resisted taking pictures difficult to finish me I needed to capture the lion's share, before Objective.
Ingredients:
For the dough: 
200g flour 00
100g buckwheat flour
salt
water as needed
For the filling:
100 g mozzarella
1 onion
a can of tuna in oil
eggplant in oil
1 tablespoon ricotta 'scant
pepper Put the flour on a pastry board, knead
with water and 1 teaspoon salt,
f ino to get a fairly soft dough. Divide into two parts, one slightly larger, and pull two sheets of thin, one, one below and slightly wider.
Finely chop enough onion and make great stew with a little olive oil and a pinch of salt in a covered pan. Place the first dough on a oiled baking pan, fill with onion, tuna (drained), the eggplant in olive oil, ricotta 'scant and with a generous sprinkling of pepper. Cover with second pastry, being careful to close the edges, turning on themselves and affect the surface, making small cuts with a knife, greasy oil c uocere in preheated oven at 200 degrees for 20 minutes.
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