{"id":4580,"date":"2020-09-06T08:19:23","date_gmt":"2020-09-06T08:19:23","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=4580"},"modified":"2020-09-06T09:24:48","modified_gmt":"2020-09-06T09:24:48","slug":"buckwheat-gnoccheti-and-sweet-palermo","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2020\/09\/06\/buckwheat-gnoccheti-and-sweet-palermo\/","title":{"rendered":"Buckwheat gnoccheti and sweet palermo"},"content":{"rendered":"\n

Discovering again and again new vegetables… this one seems to be a new breed of sweet pepper… not that I am a fan of new breeds… there are so many existing that I am not sure to see the point… in the meantime that\u2019s how many vegetables and fruits have been created… anyway I didn\u2019t know when I bought it, it looked nice and was a good change, as with the end of the summer it\u2019s all about eggplants, cucumbers, okras and tomatoes… and I don\u2019t want to start too quickly with the fall vegetables, there will enough time for that… and it\u2019s still hot, so I don\u2019t feel like kabocha and sweet potatoes yet!!!<\/p>\n\n\n\n

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The name of this new vegetable is \u201cpalermo\u201d… it reminded me Sicily, so I put it in my basket. Yellow, long and firm… just like a bell pepper. I was hoping it wouldn\u2019t be strong and spicy, all the contrary. The taste is very mild and rather sweet. But the flesh is thinner than that of the regular red, orange or yellow bell peppers, so it feels not very nourishing. I prepared it with a fresh tomato sauce, to serve with gnochetti.<\/p>\n\n\n\n

Gnochetti that I made with buckwheat. Indeed, the meal I had in mind was very different… I was planning to prepare soba with some green vegetables, when I realized that all the soba were gone and I only had buckwheat flour in the pantry… I didn\u2019t feel like trying to do handmade soba at the very moment, instead I opted for something I knew I could succeed in easily… \ud83d\ude09 gnochetti felt perfect, but then I needed to change the vegetables and thought about the palermo. All set and here are my recipes.<\/p>\n\n\n\n

Buckwheat gnochetti<\/strong> <\/p>\n\n\n\n