Soba pancakes with vegetable tagliatelle
For a light and easy meal, try this healthy vegetable tagliatelle with soba pancakes.
1. In a bowl, work with your hands or a whisk on the 330 g of buckwheat flour and 10 g of salt. Pour 75 cl of water little by little , while mixing to obtain a smooth dough. Leave to rest for 2 hours.
2. Cook 10 soba patties in a very hot pan, greasing regularly. Set aside on a plate and cover. With a pizza cutter, trim strips of 7mm wide.
3. Wash 1 zucchini and cut into strips with a vegetable peeler. Set aside in a bowl. Peel and do the same for the yellow carrot, purple carrot and parsnip.
4. Wash and peel ½ a bunch of the pink radish, slice them with a mandolin slicer. In a bowl, combine 2 tablespoons of canola oil, 1 tablespoon of grapeseed oil, 1,5 tablespoons of white balsamic vinegar and 2 pinches of ginger powder. Add salt and pepper to taste.
5. Pour the vegetable tagliatelles and mix well. Incorporate gently the soba strips. Serve in individual bowls with chervil leaves.
Photo credit: Sucré Salé
