In Italy buckwheat is used especially as a flour. It should not be underestimated because it has all the nutritional characteristics of a cereal and a legume, although  it’s neither.

Buckwheat can be used in all gluten-free foods.

Today we offer you two quick recipes.

Buckwheat Salad

200 g Buckwheat                       1 red onion                1 apple

Salt and pepper                          1 tbsp.EVOO

Put a small casserole with water on the fire. When it boils add a tablespoon of coarse salt and throw the buckwheat into. Cook  it for 15 minutes.

In the meantime, slice the onion thin and dice the apple. 

When the buckwheat is ready, drain it.

Mix it with the onion and apple, season with salt and pepper and add the oil.

Serve it by itself,  or with cheese or meat.

If you like you can add slices of cucumber. It’s a perfect salad for Desk Lunch Boxes.

Buckwheat Soup

A quarter of white cabbage

150 g Buckwheat

1 tbsp of oil

500 ml broth

Coarse salt

Cut the white cabbage into thin strips.

Pour the oil into a casserole. When it is hot, add the cabbage.

Soften the cabbage by cooking  it for about 10 minutes, sometime stirring. When it is soft pour the broth  into and  add the salt.

After 5 minutes add the buckwheat and cook for 15 minutes.

Serve with a little grated Parmigiano.

Try these recipes, you will be surprised by the taste.