![Fidelin with buckwheat, buttermilk, missultin, and chives](https://admin.pastificiodichiavenna.it/uploads/Mask_Group_58_13b296e2cf.png)
The recipe:
Fidelin with buckwheat, buttermilk, missultin, and chives
by Chef Gianni Tarabini La Preséf La Fiorida
An overwhelming synergy of savoriness, creaminess, and crunchiness: the fidelin with buckwheat will win over even the most demanding palates. Follow the recipe to discover more.
Difficulty:
![](https://www.pastificiodichiavenna.it/assets/ricette/chef-hat.png)
![](https://www.pastificiodichiavenna.it/assets/ricette/chef-hat.png)
![](https://www.pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://www.pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
![](https://www.pastificiodichiavenna.it/assets/ricette/chef-hat-gray.png)
Preparation time:
![](https://www.pastificiodichiavenna.it/assets/ricette/preparation.png)
10 minutes
Cooking time:
![](https://www.pastificiodichiavenna.it/assets/ricette/cooking.png)
7 minutes
![Fidelin Pasta with Buckwheat](https://admin.pastificiodichiavenna.it/uploads/fidelin_con_grano_saraceno_2024_54fb89d41c.jpg)
Cook it with...
Fidelin Pasta with Buckwheat
Pasta made with Italian durum wheat semolina and whole buckwheat flour. A source of fiber.
Discover the productIngredients for 4 people:
- 320 grams of fidelin pasta
- 200 grams of misultin pulp
- 250 grams of butter
- buttermilk
- pepper
- Parmesan cheese
- chives
Preparation:
Cook the Moro fidelin for 4/5 minutes in plenty of salted water, then finish cooking for a couple of minutes by sautéing them in a pan and whisk with the butter and buttermilk until you have obtained a smooth consistency. Plate the fidelin pasta nests, adding the previously descaled misultin pulp along with a dash of chopped chives, season with pepper to taste.
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