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Orecchiette with Pan-Fried Brussels Sprouts | Crispy & Spicy
(0)
25 min
Quick
Knuspr-Küche
Ein köstlicher italienischer Herbstgenuss: Zarte Orecchiette treffen auf in feinem Olivenöl knusprig angebratenen Rosenkohl mit Knoblauch, feiner Zitronennote, einer leichten Prise Peperoncino und sämigem Parmesan.
Preparation method
Preparation
Wash the Brussels sprouts, trim the stems, remove any wilted outer leaves, and cut the sprouts in half or quarters. Peel the garlic cloves and cut them into thin slices. Wash the organic lemon with hot water, finely grate the zest, and squeeze out 1–2 tbsp of juice.
Bring a large pot of water to a boil, salt generously, and cook the orecchiette al dente according to the package instructions. Before draining, reserve about 100 ml of the starchy pasta cooking water and set it aside.
Cooking & Finishing
Heat the olive oil in a large skillet over medium-high heat. Place the prepared Brussels sprouts cut-side down into the skillet and sear for 5–7 minutes until browned in spots and wonderfully caramelized.
Chef's tip
For even more texture and nuttiness, you can sprinkle a handful of toasted pine nuts or walnuts over the pasta at the end.
If you are using fresh Brussels sprouts, briefly fry the loose individual leaves during the final minute – they turn wonderfully crispy like chips.
75 min
Under an hour
