Tagliatelle with Brussels Sprouts | Taste of Italy
(0)
25 min
Quick
Sezamo
O reinterpretare delicioasă a clasicelor paste italienești: tagliatelle învăluite într-o emulsie fină de unt și ulei de măsline aromatizat cu usturoi, fulgi de chili și lămâie proaspătă. Frunzulițele rumenite de varză de Bruxelles aduc o dulceață caramelizată irezistibilă și o textură crocantă, completate perfect de parmezanul maturat. O cină rapidă, spectaculoasă și gata în doar 20 de minute!
Ingredients
Preparation method
Ingredient preparation
Wash the Brussels sprouts thoroughly, remove the woody stem and any wilted outer leaves. Cut each head in half or into quarters, keeping a few loose leaves aside so they become extra crispy when browned.
Peel the garlic cloves and slice them thinly. Wash the lemon, finely grate the yellow zest (only the fragrant part, avoiding the white pith), and squeeze the juice from half a lemon.
Cooking the pasta and Brussels sprouts
Bring a large pot of plenty of water to a boil. When the water boils, add the sea salt and the tagliatelle pasta. Cook according to package instructions until al dente (about 7–8 minutes). Before draining, reserve one cup (approx. 150 ml) of the pasta cooking water.
Chef's tip
The secret to the flavor lies in caramelizing the sprouts: leave them undisturbed in the skillet on the cut side until they develop a deep golden-brown crust, which eliminates any bitterness.
The starchy pasta water reserved from boiling is essential for binding the butter and oil into a silky emulsion typical of Italian cuisine.
15 min
Under an hour
