Tuscan Orzo Salad with Roasted Brussels Sprouts and Pecorino
(0)
40 min
Under an hour
Sezamo
O salată toscană caldă și reconfortantă, perfectă pentru zilele de toamnă. Pastele orzo delicate sunt combinate cu varză de Bruxelles rumenită caramelizat la cuptor, pecorino savuros, alune de pădure crocante și rucola proaspătă, totul îmbrăcat într-un dressing fin de ulei de măsline extra virgin și oțet balsamic.
Ingredients
Preparation method
Preparing and roasting vegetables
Preheat the oven to 200°C. Trim the wilted outer leaves off the Brussels sprouts and cut each one in half (or into quarters if they are large). Crush the garlic cloves.
Place the Brussels sprouts on a baking sheet lined with parchment paper. Drizzle with half of the extra virgin olive oil (20 ml), season with a generous pinch of sea salt and ground black pepper, and add the crushed garlic cloves. Toss well and arrange the sprouts cut-side down for optimal caramelization. Roast in the oven for 20-25 minutes, until the edges are crispy and nicely browned.
Cooking the pasta and toasting the hazelnuts
Meanwhile, bring a pot of water with sea salt to a boil. When the water boils, add the orzo pasta and cook al dente according to the package instructions (about 8-9 minutes). Drain the pasta and transfer it to a large salad bowl.
Chef's tip
For an even deeper Tuscan flavor, you can add a teaspoon of wildflower honey or a little grated lemon zest to the dressing.
The salad also holds up wonderfully packed for an office lunch; if preparing it in advance, add the arugula right before serving to maintain its crisp freshness.
35 min
Quick
