Try this delicious pasta dish:
Buckwheat spaghetti cooks up in no time and looks just like “regular.” As pancakes, they’re easier for little ones to serve – and offer a great way to mix in vegetables. There’s a lot of milk in the sauce – without kids noticing.
Put spaghetti in boiling salted water, after 2 min pour into a colander and drain. Separate broccoli roses from stem base at very top and pick apart. Slice the stem end, cook in milk with whipping cream and a pinch of salt for 15 minutes until soft, then mash. Mix spaghetti with beaten egg. Heat 1 teaspoon of fat in a small (diameter 22 cm) coated frying pan. Roast broccoli in it for 2-3 min, stirring continuously. Spiralize the noodles, press them smooth and fry for 2 min until golden. Using a cake palette, turn to the other side, roast the second side. Slide onto a plate, place the second teaspoon of fat and add the sauce.
Use vegetables: Tomato wedges, zucchini slices, grated carrots, sliced cubes or mushrooms of cooked, peeled potatoes.
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