Buckwheat sterz with endive salad

25 min · 2 servings · 567 kcal

Theresa Aigner · @aignerkocht

Heidensterz is Styrian peasant food and happens to be naturally gluten-free and fructan-free. The technique is odd the first time: you are toasting the grain in fat, not boiling it.

Ingredients

• buckwheat groats150 g
• vegetable stock — onion- and garlic-free400 ml
• butter30 g
• speck80 g
• endive120 g
• pumpkin seed oil1 tbsp
• red wine vinegar1 tbsp
• salt1 to taste
• black pepper1 to taste

Instructions

1. Dice the speck and render it slowly in a heavy pan until crisp. Lift it out, leave the fat.
2. Add the butter and the dry buckwheat and stir over medium heat for four or five minutes, until it smells toasted and darkens a shade.
3. Pour in the hot stock. It will spit. Cover, drop the heat right down and leave it fifteen minutes without lifting the lid.
4. Break it up with a fork into rough crumbs, which is what Sterz means. Fold the speck back through.
5. Dress the endive with the vinegar, pumpkin seed oil, salt and pepper and serve it alongside, cold against the hot grain.

Per serving