I think it’ll be wonderful. Walnuts and dark wheats go very well together. Now I of course would be tempted to add anchovies. There’s a pasta called bigoli ,from the Veneto area I believe, that’s made with whole wheat or sometimes buckwheat. It’s a dark, thick spaghetti. It’s served with anchovy and onion sauce. Now there’s a sultry dish.

Ciao, E

Yeah, it’s your France-based, italo-american friend here; the one too lazy to make her own crepes/crespelle; the same one who suffered through a rough patch in Brittany…yet developed quite an affinity to their signature crepes : les gallettes de sarrasin (buckwheat crepes)

So, very soon I’m going to make this with the (made by others!) buckwheat gallettes. I still think it wiggles into the italian cuisine category, cause I hear some of the north east parts of Italy do indeed make a sort of polenta using buckwheat flour.

I’ll let you know how this aberration fares

Baci, Marieta

Isn’t it true. We can all bury the myths just by revealing a few weird, frustrating, scary incidents from our childhoods. There was also a fair amount of bigotry in my family. Sad, but that’s the way it was.

Thanks for your note. I’m so glad you like my blog.

Ciao,

Erica