500 g Brussels sprouts cut into quarters
240 g buckwheat flour
80 g thinly sliced CICIONI
40 ml extra virgin olive oil
15 ml whole-grain mustard
15 ml lemon juice
10 ml agave nectar
several sprigs marjoram
Blanch the sprouts in salted boiling water for 4 minutes.
Drain and use the cooking water to cook the buckwheat (about 15 minutes).
Prepare an emulsion with the oil, mustard and lemon juice, and use this to dress the sprouts.
Mix the buckwheat with the sprouts, the CICIONI and the marjoram. Serve hot, but in summer it is also good cold.