I like to experiment in the kitchen , so I wanted to join the Mediterranean flavor of the grouper
with Buckwheat, adding parsley, basil and lemon thyme.
A really tasty pie, a dish light and healthy.
Recommended wine: The De Bartoli Bunches of Grillo 2012,
a white wine that goes perfectly with seafood dishes.

And now …LIGHT THE FIRES!

INGREDIENTS:

-380g Buckwheat

-3 Grouper fillets

- Tomato past or fresh cherry tomatoes cherry tomatoes

- Oil qs

-Salt and pepper to taste

- 1 clove of garlic

-Half Red onion

-Prezzemolo, Lemon thyme, basil

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

First soak the buckwheat from the night before,
rinse and boil it in salted water.
Prepare the sauce, put in a pan oil,
grated onion and a clove of garlic, as soon as they will all be slightly browned,
add the fish cut into cubes, after about two minutes blended with the dry white wine,
after the wine has evaporated,
add the tomato
Cooking the sauce,
add the finely chopped herbs
and seasoned buckwheat with the fish sauce.

Et voila … a Mediterranean dish!