Leftovers

Posted byScattered Thinker

Dinner tonight was freshly-made tagliatelle egg pasta with a sauce made from white wine, dolcelatte and brie, with mushrooms – all served with a walnut salad. Absolutely gorgeous.

I used Pouilly Fumé, as the only bottle of white wine in the house – and glugged about one third of a bottle into a pan, added a small clove of crushed garlic, and reduced considerably. Whisking in the cubed leftover cheeses until dissolved, I bound it all with a small amount of beurre manié and brought it just to the boil before adding a large quantity of sliced mushrooms. I left it to return to heat while I boiled the fresh pasta, and added a scatter of chopped parsley to the sauce prior to serving. The  salad was dressed with a white balsamic dressing.

Really, really good.

Published by Scattered Thinker

The Scattered Thinker is somewhat past her prime, but not yet in any danger of giving up. In the Inter-world, she is often known as plumbum, or sometimes as ulygan. In the Real Life, she goes by the name of Beth. Beth is a roamer. She lives in a motorhome and has a backup static caravan that serves as a bolthole if needed. Bricks and mortar are very much a thing of the past. Contact Beth if you would like to correspond with paper and pen.