Buckwheat with Brussels Sprouts, Mustard and Cicioni

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  • 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

  • salt


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.