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Orecchiette with Caramelized Brussels Sprouts | Autumn Pasta
5
(1)
25 min
Quick
Knuspr-Küche
Ein aromatischer italienischer Herbstklassiker: Al dente gekochte Orecchiette treffen auf nussig karamellisierten Rosenkohl, goldbraun geröstete Walnüsse und fein-würzigen Parmesan. Ein Hauch Zitrone und Muskatnuss verleihen diesem vegetarischen Pastagericht wunderbare Frische und Tiefe – servierfertig in nur 25 Minuten.
Ingredients
Preparation method
Preparation & cooking pasta
Bring a large pot of plenty of water to a boil and generously salt with fine table salt. Cook the orecchiette according to package instructions until al dente. Before draining, ladle out about 100 ml of starchy pasta water and set aside.
Clean the Brussels sprouts, trim the stems slightly, and halve the sprouts (or quarter larger ones). Peel the garlic cloves and cut into thin slices. Roughly chop the walnut kernels. Wash the lemon in hot water, finely grate some zest, and squeeze out 1 tsp of juice.
Caramelizing Brussels sprouts & finishing
Heat the extra virgin olive oil in a large, heavy pan over medium-high heat. Place the Brussels sprout halves cut-side down into the pan and sear without stirring for approx. 4–5 minutes until nicely golden brown and roasted.
Chef's tip
For an even more intense flavor, sprinkle the cut surfaces of the Brussels sprouts with a pinch of brown sugar at the start to enhance caramelization.
If you like a touch of heat, add a pinch of dried chili flakes to the pan while sautéing the garlic.
75 min
Under an hour
