Spelt pasta with buckwheat
Chiocciole al farro con grano saraceno
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For 2 persons: 3 tomatoes - 1 yellow pepper - 2 onions - 150 g of spelt pasta - 25 g of buckwheat - coriander - oil - salt and pepper
Peel the tomatoes, remove the seeds and chop into cubes.
Remove the stem, ribs and seeds white interiors of the peppers and cut into sticks about 1 cm long.
Slice onions into thin rounds, including 2 cm of leaves.
Cook until al dente in boiling salted water snails with spelt.
Simmer the buckwheat for 15 minutes, drain, transfer to a bowl, add the drained nuts, vegetables and chopped coriander sprig with scissors.
Drizzle with 3 tablespoons of oil, season with sea salt and pepper, then serve.
Thanks to Sandra Longinotti per la ricetta ed Enrico Totino per la segnalazione
