Buckwheat canapes

Preparation:

Preparation: Prepare the sandwiches: dissolve the yeast and a pinch of salt in 100 g of warm water. Mix the two flours in a bowl and mix them with the dissolved yeast, the oil and another 50 g of warm water. Transfer the dough onto the floured surface and knead it energetically and for a long time until you obtain a smooth and homogeneous dough. Engrave it with a cross cut and place it in the already used, lightly floured bowl. Cover the container and place it in a warm place, leaving the dough to rise for 45 minutes. After this time, transfer the leavened dough back onto the work surface, deflate it by pressing it with your knuckles and knead it for a few minutes before dividing it into 12 equal pieces. Give each loaf a round shape and line them up on an oiled baking sheet, spaced apart. Cover them and let them rise for about an hour. In the meantime, prepare the filling: finely chop the onion and let it simmer over a low heat, drizzled with a spoonful of oil and a ladle of hot water: in the end it should be almost pulped. Place a pepper on the direct flame and let it burn on all sides, to easily remove the skin. Remove the filaments from the half-rib of celery and chop it very finely, using the knife (and not the food processor which would reduce it to a watery pulp) together with a handful of parsley leaves and a clove of garlic. Instead, pass through the food processor, without letting it go too long, half a peeled pepper and the well stewed onion. Divide the robiola into equal parts, collecting them in two bowls. In the first add the chopped celery, in the second add the pepper. Season the celery with a pinch of salt and a pinch of pepper, which you will also dilute with the cold milk. Salt the pepper mixture and flavor it with half a spoonful of paprika. Put the loaves in the oven already at 250 degrees for 20 minutes then take them out of the oven and divide them in half. Put the celery mixture in a pastry bag fitted with a nozzle and, as soon as the sandwiches have cooled down, garnish 12 of them with a large tuft. Do the same with the remaining ones, using the pepper mixture and serve.