Ingredients for 4 people:
800g of broccoli
125g of ricotta cheese
300g fresh mushrooms
2 cloves of garlic
raw buckweat groats
3 pita bread
1- Wash, cut the broccoli into florets and cook them in a pot of salted boiling water for 10 min. Drain but keep the cooking water.
2- Mix the cooked broccoli with the ricotta cheese and a little bit of paprika spice. Then add the cooking water until the desired consistency. For my part, I like when the velouté is creamy but other people like it more liquid. Adjust the seasoning and set aside.
3- Cook the mushrooms in a pan with olive oil and chopped garlic. Season with salt and pepper and add chopped parsley.
4- In a saucepan, bring water to a boil. Dip the eggs delicately (preferably with the help of a skimmer) in boiling water and let them simmer for 6 minutes. Place them in very cold water to stop the cooking. Peel them delicately. Reserve aside.
5- Heat a pan without adding any oil, place a pita bread on it and leave golden on each side. Do the same with the other breads and then slide them into 6 pieces (triangle shape) each.
6- Plate dressing:
Serve the broccoli velout on a plate/bowl. Add the mushrooms, raw buckweat groats, some fresh parsley, the poached egg & 2 small pieces of pita bread on top. Season with some salt & pepper.
Enjoy your meal!