Zucchini Pappardelle and A New Temporary Life
Sunday, May 11, 2014
It's been a little while since I last updated and there have been some drastic (yet temporary) changes in my lifestyle that I should update you on.
Eggs straight from the hens nest; milk straight from the cows you-know-what; vegetables, fruit and herbs straight from the farm; I can finally know what it's like to say I'm living 'the dream'. Long story short, I made a very radical and spontaneous decision to spend three months in Cork, Ireland at The Ballymaloe Cookery School.
Well, I have some good news and some bad news. I'll assume you want the good news first. After these twelve weeks, I'll no longer be just a foodie but I'll also be a pro, complete with every skill one could need in the kitchen.
The bad news? A lot has changed in the two weeks I've spent here. I can't help but feel a little guilty leading anyone who's read my blog slightly astray. I have been brainwashed and I'm loving it. No longer can I go to a supermarket and pick up any packet of 'washed and ready to eat' leaves, especially if they didn't come from a 20 mile radius. I know, this is going to be a problem when I return to the world of out of season, 'seasonal vegetables' but for now I'm embracing my absolutely perfect lifestyle that SO many would be envious of.
So, along with a little intro to Ballymaloe Cookery School, The Zucchini Pappardelle is the last dish I made before starting my little adventure (with absolute fear, might I add) so it's only appropriate I share it, since it was pretty delicious. I need to add a little disclaimer that before I became an Irishman, I was on a massive health bender, it was AWESOME. I was happy and light(er) on my feet.
I'm still happy, but a little less light on my feet. Reasons for this? All we cook and eat is butter, butter and lots more butter (Straight from the Jersey cream that came straight from the cows that day, of course). Overall, I have no complaints about this, but my jeans might be a little worse for wear by the end of it all. "All in the name of research" as they say here.
|Where I get my milk every day|
|Where I get my eggs every day|
YOU WILL NEED:
3 MEDIUM ZUCCHINIS (COURGETTE)
1 CAN DRAINED CANNELLINI BEANS
2 TBSP LEMON JUICE
2 TBSP GOOD OLIVE OIL
1 TBSP GRATED PARMESAN CHEESE
ZEST OF 1 LEMON
SEA SALT AND CRACKED BLACK PEPPER
With a potato or vegetable peeler, peel strips of the full width and length of the zucchini. Easy as that.
Place the beans in a dry pan on medium heat and sprinkle with salt and pepper. When they're crispy and start to peel and pop a little bit they're ready.
Drizzle with the lemon juice and olive oil and sprinkle with the crispy beans, parmesan, lemon zest and sea salt and pepper.