Celery with Buckwheat and Scamorza

Ingredients

• 250 g buckwheat (peeled)
• Salt
• 1 head celery (about 500 g)
• pepper (ground)
• olive oil
• 4 Spring Onions
• 1 tbsp Lemon Juice
• 200 g Scamorza

Instructions

1. 1.

   Cook the buckwheat in salted water according to package instructions.

2. 2.

   Peel the celery, cut into about 0.5 cm thick slices and cook in salted water for about 6 minutes until tender but still firm. Drain and arrange on oven‑proof plates. Season with salt and pepper and drizzle with a little oil.

3. 3.

   Preheat the oven to grill mode.

4. 4.

   Wash, trim and slice the spring onions into fine 5–6 cm long strips. Briefly blanch in salted water, shock in cold water and drain. Place over the celery slices.

5. 5.

   Drain the buckwheat and mix with lemon juice and 1–2 tbsp oil. Season with salt and pepper and spoon over the vegetables. Slice the cheese, lay on top of the buckwheat and broil briefly until the cheese starts to melt.

6. 6.

   Season with pepper and serve.