Grechotto

1. Sweet potatoes are well washed, dried with a paper towel, then pierced with a knife in several places. Now wrap the sweet potato in foil and send it to the oven preheated to 200 degrees for 45-60 minutes (until soft).

2. Let the sweet potato cool, cut in half. Transfer the sweet potato pulp into the bowl of a blender and mix until smooth for 30 seconds.

3. Peel the onion and garlic, chop.

4. Heat the pan in olive oil, spread the onion and garlic, fry for 5 minutes until soft.

5. Pour out the pre-washed buckwheat, mix and fry in onion and garlic for 2-3 minutes. We must try not to overdo it, not to burn it. It is necessary to fry a little just to make the buckwheat brighter so that it acquires a certain nutty aroma and taste peculiar to it.

6. Now add the white wine, stir and continue cooking until the wine has almost completely evaporated.

7. Pour in coconut milk, sweet potato puree, vegetable broth (water), salt, smoked paprika, turmeric. Mix everything and bring to a boil.

8. Turn down the heat and cook the buckwheat for 25 minutes, stirring from time to time. Buckwheat should become soft, but still remain a little "chewy".

9. Fry the bacon, finely three parmesan, wash and dry the parsley.

10. We spread the buckwheat on serving plates, put bacon on top, sprinkle with parsley leaves and grated Parmesan.

Bon appetit!