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buckwheat pie with creamed cabbage and figs

...e Adina scoprì il grano saraceno decorticato. Adoro il suo sapore, ma solo sotto forma di farina l'avevo usato, e ci avevo fatto degli gnocchi and cake, a splendid addition to the classic pizzocheri. But the buckwheat grain, well, here, I had never seen before. They are made of grains like pyramids, like a pearl barley, a barley. And they have that flavor of toasted walnut, buckwheat simply. I've made a pie and then, because I'm always a virtue of necessity, I had in the house of Savoy (who now began to be cumbersome in the fridge) and some remaining figs in season, well ... I combined them. I never imagined. The flavor of the cabbage so decided, with the sweet figs. Seemed made for each other.

for 4 pies

150 g of hulled buckwheat
200 g of cabbage
hulled and sliced \u200b\u200b2 tablespoons Parmesan cheese 1 onion

2 figs blacks
50 g of sugar
extra virgin olive oil, salt and pepper
1 knob of butter and bread crumbs

Start from the cabbage and put it to cook with a little olive oil and thin sliced \u200b\u200bonion, salt and pepper. When it starts to wilt slightly, add a glass of water. Season with salt, if needed. Simmer a few minutes, without absorbing all the water. Then chop everything with the mixer. For marmellatina of figs, I simply made caramelized figs cut in pieces with the sugar for a few minutes and then I shake the whole. Meanwhile, cook the buckwheat like a risotto. Do a little 'toasted in a pan with chopped onion and a dash of oil until unleashes her perfume. Add in water and cook about 18-20 minutes (previously read the instructions on the package of buckwheat, I would say 18 minutes). Towards the end of cooking stir in a couple of tablespoons of cream of cabbage and a couple of tablespoons of Parmesan cheese. Butter the molds and passateci breadcrumbs, then fill them with buckwheat, squeeze it well. Put them in a hot oven in a baking pan filled with a little water. Should not cook, stay warm just a few minutes and take shape. Place the cream of cabbage on plates, place the pie in the center and decorated with some toe jam figs and wishing with fresh figs.