published on 11/05/2016 11:44:42 section
News and events
chianciano terme (siena)
Summer is coming and this is the perfect time to taste light and healthy salad!
Here we are again with our healthy column dedicated to delicious recipes of Prof. Nicola Sorrentino.
Today's recipe is the Buckwheat Salad, with simple, mediterranean ingredients but with a strong flavour.
INGREDIENTS FOR 6 PERSONS
100 g of Buckwheat
6 Savoy Cabbage
100 g of tomato pulp
1 stalk of celery
1 onion
1 carrot
1 sprig of parsley
2 sage leaves
2 spoons of olive oil
salt and pepper.
DIRECTIONS
Wash the buckwheat and soak it for at least 8 hours. Cook it in plenty salted water for 10 minutes. After, leave it to rest for other 10 minutes. In the meanwhile, brown the onions with olive oil. Cut the carrot, the celery and the savoy cabbage and add everything to the onion. At this point add the tomato pulp, the parsley and the sage. Only at the last add the buckwheat at the vegetables.
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