Heidensterz

Instructions

1. Bring the salted water to the boil in a large saucepan over medium heat.
2. Sprinkle in the buckwheat flour while whisking to avoid lumps.
3. Stir vigorously for 5 minutes until you have a thick, smooth dough that pulls away from the sides of the pan.
4. In a frying pan, cook the diced bacon with the finely sliced onion until golden.
5. Add the butter to the pan and let it lightly brown.
6. Stir half of the bacon and onion mixture into the porridge, then spoon the rest over the top.
7. Serve straight away, hot, with melted butter and a green salad.