{"id":3793,"date":"2019-07-31T00:59:37","date_gmt":"2019-07-31T00:59:37","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2019\/07\/31\/salsola\/"},"modified":"2019-07-31T00:59:37","modified_gmt":"2019-07-31T00:59:37","slug":"salsola","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2019\/07\/31\/salsola\/","title":{"rendered":"Salsola"},"content":{"rendered":"

This little herb okahijiki \u30aa\u30ab\u30d2\u30b8\u30adthat I discovered only 2 years ago<\/a> is definitely one of my summer favorite. I was surprised to see on IG that it is also an Italian classic, though salsola is much of a spring herb there than in Japan where it rather a summer plant. Anyway, one more way to link my love for both Italian and Japanese cooking in one recipe! Though this one is definitely on the western side! Salsola have a very distinctive texture and bring to dishes a beautiful English green color. Yet the flavor is extremely subtle. So I decided to mix them with another vegetable that has a distinctive flavor but less texture, and that would bring in some new color, while keeping the tone. I used yellow bell pepper. But to be sure that they won’t overrule the salsola I cut them quite thinly. The result, with or without parmigiano was really delicious. So here is my recipe.<\/p>\n

Salsola and bell pepper pasta<\/strong><\/p>\n

– 1 yellow bell pepper<\/p>\n

– 1 large handful of salsola<\/p>\n

– 125g of whole wheat spaghetti<\/p>\n

– olive oil<\/p>\n

– salt and pepper<\/p>\n

Boil the pasta. In the meantime wash the vegetables. Cut thinly the bell pepper, cut in 5cm long pieces the salsola. In a pan with olive oil heated low, add the bell pepper, and stir once in a while until they soften. Add the salsola and stir once in a while too for about 5min. Add the cooked pasta, stir. Add salt and pepper, and serve. You can top with grated parmegiano or not…<\/p>\n","protected":false},"excerpt":{"rendered":"

This little herb okahijiki \u30aa\u30ab\u30d2\u30b8\u30adthat I discovered only 2 years ago is definitely one of my summer favorite. I was surprised to see on IG that it is also an Italian classic, though salsola is much of a spring herb there than in Japan where it rather a summer plant. Anyway, one more way to… Continue Reading →<\/a><\/p>\n","protected":false},"author":2,"featured_media":3792,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,360,364],"tags":[790,333,34,22,21,26,318,817,283,12,1211,88,16,13],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/3793"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=3793"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/3793\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media\/3792"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=3793"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=3793"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=3793"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}