Our bairns had their second XC skiing lesson today. Oh, the joy and the
tears of learning something new! They must have gotten up at least 100 times, fall
after fall – that’s what I call stamina. They were pretty tired tonight. Anyone
who has skied on untouched snow knows that it can be quite tiring, especially for mommy, who laid the track. lol
Yesterday we ate perhaps a bit too much food, thus we needed something “light”
and refreshing. So I improvised an "after ski" pasta using odd food items I found in our fridge.
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| Chop broccoli, brussel sprouts and cauliflower. |
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| Chop and fry mushrooms in extra virgin olive oil.Season with salt and pepper. |
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| Chop one spring onion. |
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| As water starts to boil, add to the pot some salt, all veggies (except spring onions and mushrooms!). I added also the left-over stock from yesterday's dinner. Bring to boil. |
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| When the water boils fiercely again, add the pasta. I use Pasta Setaro which I can only find in my favorite cook shop! |
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| Meanwhile, mix an egg yolk, half a cup of cream and palmful of Parmigiano-Reggiano in a large bowl. |
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| Finally, drain the pasta into a collander (when al dente). Stir it into the egg yolk mixture with mushrooms and spring onions. Serve immediately! |
Copyright © The Enogastronomist — Learning begets hunger.©
Our bairns had their second XC skiing lesson today. Oh, the joy and the
tears of learning something new! They must have gotten up at least 100 times, fall
after fall – that’s what I call stamina. They were pretty tired tonight. Anyone
who has skied on untouched snow knows that it can be quite tiring, especially for mommy, who laid the track. lol
