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Buckwheat flour bread with roasted asparagus wrapped in prosciutto

As buckwheat flour is naturally gluten-free, it is often used in gluten-free diets. It can be used alone or in combination with other flours, such as corn flour, rice flour, sorghum, and amaranth. Mixing various flours can improve the consistency and taste, as well as the nutritional value of the dish.

The nutritional value of buckwheat flour is very high, as it is rich in nutrients, a source of dietary fiber, protein, vitamins, and minerals, including folic acid, iron, magnesium, and manganese. Buckwheat flour is characterized by its darker color and nutty-bitter taste, and is used in the preparation of bread, pastries, pancakes, cakes, cookies, and other desserts.

In this bread recipe, I used it with tapioca flour and served it with asparagus, ham, and sunny-side-up eggs.

Before the recipe, a few interesting facts about asparagus.

They were cultivated in ancient Greece and Rome, and today they are grown in many countries around the world. The most popular types are white and green, while white asparagus being covered with soil to prevent exposure to sunlight and turning green. Also, white asparagus has a milder taste than green ones.

Asparagus are popular for their excellent texture and taste, and depending on the method of preparation, they can have different textures, from crispy to tender. They also have a specific taste described as nutty, bitter-sweet.

Asparagus are often consumed steamed, but can be prepared in many other ways. For example, fried asparagus are delicious, and that’s exactly how I served them on a slice of bread with ham and sunny-side-up eggs.

And now for the recipe!

Ingredients and preparation steps

For the bread

  • 135 g of buckwheat flour
  • 55 g of tapioca flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ¾ teaspoon of salt
  • 4 eggs
  • 125 ml of milk kefir
  • 75 ml of olive oil

For the topping

  • 1 bunch of wild asparagus
  • 1 bunch of cultivated asparagus
  • olive oil
  • salt
  • 300 g of thinly sliced ham
  • 4 eggs – fried sunny-side up

First, make the bread.

Preheat the oven to 185°C.

In a large bowl, first add the dry ingredients, mix them well, then use a spatula to make a “hole” in the middle of the flour mixture.

In that space without flour, add the eggs and beat them slightly with a fork, then while stirring, add the oil and kefir.

Mix everything well with a spatula into a smooth mixture.

Grease a baking dish measuring 20 cm x 14 cm with oil and pour in the bread mixture.

Bake in the preheated oven until the crust becomes crispy and a toothpick inserted into the center of the bread comes out dry.

While the bread is baking, fry the asparagus in a little olive oil with a pinch of salt.

Serve a slice of bread, lightly drizzled with olive oil, add the fried asparagus wrapped in ham, and enjoy the flavors!