Buckwheat with mauve
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For 4 people:
300 g of buckwheat
80 g of leaves of Mallow
20 flowers of Mallow
1 clove of garlic
1 tablespoon of extra virgin olive oil
1 tablespoon soy sauce (shoyu)
1 pinch of cayenne pepper
Cook the buckwheat in approximately 2.5 times its volume of salt water.
You can collect the leaves of malva personally, along with about twenty flowers.
The leaves should be of medium size and they go rinse thoroughly under running water in a thin stream along with the flowers.
Chop the garlic and onion and sauté in a pan with a little oil and water, add a pinch of pepper and the chopped hollyhocks. Sprinkle with soy sauce, mix and leave on the heat for a few minutes.
When buckwheat is cooked (after about half an hour), season with the mauve and serve on individual plates with mauve flowers on each 5 (which must be cooked but can be safely eaten).
(Thanks to Valentina B.)