It’s about tradition: Buckwheat noodles with veal and leek Cooking and Eating are about tradition. It doesn’t mean only nourishing, but sharing and appreciating time together with friends and family. It’s about enjoying the moment, life and nature. Sometimes I hear people saying they don’t care were they buy vegetables: “They don’t taste different to me”. I say, there is a difference, especially in summer! You should try an experiment: Buy “regular” berries in the supermarket and berries on the farmers market and close your eyes while tasting both of them seperatly. What do you say? I think you’ll change your mind. Where was I? Tradition. In the north of France, la Bretagne, there is the tradition to eat Crêpes - not those flabby wheat pancakes you get as street food - I mean the crispy and aromatic ones. They are made of buckwheat and water, a little bit salt, that’s all. Simpel and easy, healthy as well. Served with ham, cheese and egg it becomes a “complete”, with cream and leek it’s a delight. So delicious just because it is an obvious combination on the tongue. I can’t say what it is exactly but buckwheat and leek are just -simply- a perfect pairing. Why was I talking about tradition? This dish remembered me of France - traditional food - and of nature because of the simple ingredients. Whole-buckwheat in form of pasta. Fresh leek (from the field - at least in my imagination) and a good piece of veal. [[MORE]] For 2 portions: 250 g Buckwheat-Pasta (Spirelli or Penne) 2 leeks, cleaned and cut into “Julienne” 200 ml cream or dairy-free cream (e.g. Rice-Cream) 250 g veal scallops, cut in strips 1 red onion, diced 1 Tbs. olive oil chive salt pepper In a large skillet heat the olive oil. Add the chopped onion and the leeks and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Set aside. In the meantime, in a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot with a bit oil. Put the veal in the skillet and raise the heat to high. Cook, stirring occasionally, until browned all over. Add the vegetables and the cream and cook for another 5-7 min. Season with salt pepper and chives. Mix pasta and ragù and serve with chopped chive.