Ambulance general practitioner / Recipes

• 150 g buckwheat
• onion and garlic
• root vegetable
• fresh baby spinach
• oil
• rasca, salt
• butter

We wash the buckwheat, put it in a pot and pour water only so that the buckwheat is submerged. We cover and let it boil. Cook for 5 minutes, turn off and let go under the lid.
Finely chop the onion and fry in olive oil for about 1 minute. Add finely chopped garlic and stir. Peel a carrot and parsley and cut into small cubes.

Peel the celery and grate it roughly. Add everything to the onion, season with crushed rasca, cover with a little water and simmer under the lid for about 15 minutes. Finally, when the water evaporates, add sliced ​​baby spinach, a piece of butter, boiled buckwheat and mix everything. Season with salt.

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