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Orecchiette with Roasted Brussels Sprouts | Crispy & Spicy
(0)
25 min
Quick
Knuspr-Küche
Italienischer Pastagenuss für den Herbst: Feine Orecchiette treffen auf in Olivenöl goldbraun gerösteten Rosenkohl, pikante Chiliflocken, frischen Zitronenabrieb und würzigen Pecorino. Gekrönt mit knackig gerösteten Walnusskernen – in 25 Minuten zubereitet.
Preparation method
Clean the Brussels sprouts, remove any wilted outer leaves, trim the stems slightly, and cut the sprouts in half (quarter large ones). Peel the garlic cloves and cut them into thin slices. Wash the organic lemon under hot water, finely grate some zest, and squeeze the juice from one lemon half.
Toast the walnut kernels in a dry pan without fat over medium heat for 3–4 minutes until golden brown and fragrant. Then remove from the pan, let cool briefly, and roughly chop.
Bring plenty of salted water to a boil in a large pot and cook the orecchiette according to package instructions until al dente. Before draining, ladle out about 100 ml of the starchy pasta water and set aside.
Chef's tip
For extra flavour, do not move the Brussels sprouts in the pan too early: only when the cut surface has developed a golden-brown roasted crust does its wonderfully nutty aroma unfold.
Instead of Pecorino, freshly shaved Parmigiano Reggiano or Grana Padano also works wonderfully.
75 min
Under an hour
