Saturday, November 12, 2011

Beautiful Brussels Sprouts

Now that we are well into Fall and approaching holiday menu planning, there has been a lot of chatter about Brussels sprouts in various cooking magazines. This is good. Brussels sprouts really are versatile as more than a side-to-major-hunk-o’-poultry or other protein.

Earlier in the Fall I discovered how delicious they could be added to pasta. Here is what I did tonight:

Plan seven Brussels sprouts per person. If you have a Cuisinart, terrific. Use the finer blade attachment and slice them up after removing the stem ends. If you are using a knife, slice them as fine as you can. Be careful. They roll.

Render some chopped pancetta, about 2 oz. per person. After the pieces are brown, remove and save the fat.

Slice a small onion ( for two, a med. or large, for more people, or if you have them , a few shallots) and brown over medium low heat in a mixture of olive oil and a little butter and the pancetta rendering.

Chop up some kalamata olives. Chop up some garlic.

Start heating your well salted pasta water. I used fusilli for pasta. I am particularly pleased with the joyous springiness of this pasta. ( I plan about 3 oz. pasta per person)

After the pasta has been in the boiling water for about 2 minutes, put the sliced Brussels sprouts, the browned onions (or shallots), the chopped garlic, and all the pan oils and the pancetta in a preheated skillet. Add a bit of dried red pepper, too. Grind some fresh pepper in there. Toss over a relatively high heat. til crisp-tender, remove from heat. Drain pasta and toss in the Brussels sprouts mixture. Add the kalamata olives.

Add a handful of freshly grated parmesan cheese. Serve in bowls.

A full bodied red wine is nice with this.

1 comment:

dkm said...

"...the joyous springiness of this pasta." JOYOUS!

Not to mention plan, render, slice, chop, grind, and toss.

You really must send this blogpost to David Lewicki. Rumor has it he loves brussels sprouts.