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Nadine Fähndrich proudly presents the roasted spelled pasta, which she also helped create.
Marco Pescioreporter sports
Nadine Fähndrich gives her thumbs up enthusiastically. As part of a sponsor event, the top cross-country skier stands behind the stove with top chef Ralph Schelling – and looks at the accomplished work. A Schelling creation of the gratinated tortellini requested by Fähndrich: Roasted spelled pasta with a Lucerne chugeli pie filling. “It tastes great,” says the 27-year-old from central Switzerland, and she helps out with the decorations.
With a look, the Swiss cross-country record holder talks about nutrition, her own cooking skills and the ingredients that are still missing for a perfect season.
Blick: Nadine Fähndrich, what do you give as a reward after a successful race?
Nadine Ensign: Something sweet. (Laughs) In general, dessert, especially ice cream, is my weakness. And possibly also my second professional mainstay.
What do you mean?
I’ve always said to myself: If I don’t know what to do anymore, I’ll learn Italian and go to Bologna. There you can complete an ice cream course.
Then you need this question: What is your favorite ice cream?
Vanilla. Ice cream is also a consolation after a failed run.
What is the last thing you eat before the race?
That depends on the timing of the race. Porridge in the morning. At lunchtime it would be pasta with tomato sauce. The basic rule is: Something warm, because it is easier to digest. And: Always three hours before the start.
What is nutritionally a no-go?
Alcohol. Especially during intensive training or competition phases. Also fast food in general during the season.
What do you not like at all?
Something that unfortunately is now in so many things: rocket. And I’m not really a fan of fennel either.
What is your favorite food from your childhood?
The gratinated tortellini from home.
What did you not like in the past, but now you do?
watermelons and cucumbers. Funnily enough, I’ve only tasted both since this year.
What is your friend cooking for you? Or what you him?
Elvis often cooks for me. His curry is very good. What we often do together are fajitas. Then we even make the dough ourselves. We often cook vegetarian, even if we don’t generally do without meat entirely.
What should never be missing in the fridge?
Cheese. Normal, but also, for example, feta.
What was your biggest cooking accident?
(Laughs) The first time I lived alone, I made beef patties for my visit. Unfortunately, I overcooked the meat. It was like the sole of a shoe. But the guests ate it anyway…
Let’s turn the swivel into a sport. You have already celebrated two sprint victories this winter. What ingredients are you missing to be at the top of every race?
That’s probably two pieces. A little more capacity, i.e. lung volume, and more explosiveness would do me good.
Who would you like to cut a slice of?
By the Swede Maja Dahlqvist. What she got out of just one push off, just one step, is incredible. That power! I’m working on that.
You’ve already got off to a strong start this winter: Which successes are still missing from your seasonal menu?
My goal is to finish the Tour de Ski. In the sprint, the final is always my goal, in the other races a top 10 finish if everything goes well. And for the World Championships in Planica at the end of February it is important to be in top form. I want to fight for a medal in the sprint.
Program Tour de Ski (women and men)
Val Mustair
Saturday 31 December
Sprint free technique
Sunday January 1st
10 km mass start
Oberstdorf (Germany)
Tuesday January 3rd
10 km classic
Wednesday January 4th
20 km pursuit
Val di Fiemme (It)
Friday January 6th
Sprint classic
Saturday January 7th
15 km classic
Sunday January 8th
10 km free technique
Val Mustair
Saturday 31 December
Sprint free technique
Sunday January 1st
10 km mass start
Oberstdorf (Germany)
Tuesday January 3rd
10 km classic
Wednesday January 4th
20 km pursuit
Val di Fiemme (It)
Friday January 6th
Sprint classic
Saturday January 7th
15 km classic
Sunday January 8th
10 km free technique