Amuse Bouche
Apple, buckwheat and red berries
up to 15 min.
Granny Smith
serves 4
  • 40 g buckwheat groats
  • 1 Granny Smith apple

  • 1100 g mixed red berries
  • 50 g sugar
  • 20 ml apple cider vinegar

  • 300 ml water
  • 100 ml apple cider vinegar
  • 70 g brown sugar
  • 2 cardamom pods
  • 3 juniper berries
Norbert Niederkofler
The celebrity chef, a native of Lutago in the Valle Aurina, introduces the world to the extraordinary flavours of his homeland. And for us, he creates unique dishes, revealing Marlene® apples to you in a completely new way!
Buckwheat and apple: a great love story! Accompanied by a sweet and sour compote of red berries, this fruity dessert will not fail to thrill.
Toasted buckwheat
Pour the buckwheat into a pan without any fat or liquid and toast it slowly, mixing regularly, until it is evenly toasted but not burnt.
When it feels hot and completely dry, spread it out on a baking sheet to cool to room temperature, then lightly crush the groats using a meat pounder, but without using too much force so as to avoid pulverising them.

Apple marinade
Mix all the ingredients in a small pan and heat the mixture until the sugar melts.

Dice into approximately 3 mm cubes, toss into the marinade and leave for at least 3 hours.

For the compote
Mix the ingredients in a small pan and heat to a gentle simmer, creating an acidic compote, and cook for just a few minutes without breaking up the berries, until the mixture is almost creamy in consistency. Leave to cool in a container.
This is a appetizer, and ideally it should be served in a spoon with buckwheat as pictured in the photo.