Warm Orzo Salad with Brussels Sprouts | Tuscan Lunch
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25 min
Quick
Sezamo
O salată caldă italiană spectaculoasă și sățioasă, în care pastele orzo delicate se împletesc perfect cu aroma caramelizată a verzei de Bruxelles rumenite în tigaie. Îmbogățită cu parmezan fin, muguri de pin crocanți și o notă proaspătă de lămâie, este prânzul toscan ideal pentru zilele răcoroase de toamnă.
Ingredients
Preparation method
Preparing the ingredients
Boil the orzo pasta in a large pot of boiling water with a teaspoon of sea salt for about 8-9 minutes, until al dente. Drain well and drizzle with a tablespoon of extra virgin olive oil to prevent sticking.
Trim the wilted outer leaves from the Brussels sprouts, cut off the stems, and slice each head in half lengthwise. Crush and finely mince the 2 garlic cloves.
Cooking and browning
In a large, deep skillet, toast the pine nuts over medium heat without added fat for 2-3 minutes until golden and fragrant, then transfer them to a plate.
Chef's tip
For optimal caramelization of the Brussels sprouts, make sure the halves are completely dry after washing before placing them into the hot pan.
If you would like a spicy Mediterranean touch, you can sprinkle a pinch of dried chili flakes along with the garlic.
35 min
Quick
