Читать книгу Wild Garlic, Gooseberries and Me: A chef’s stories and recipes from the land - Denis Cotter - Страница 21

Quarter the sprouts, cut out the core and separate the leaves. In a wide pan, heat the olive oil and cook the sprouts, shallots, sage and garlic over a medium heat for 2 minutes. Add the tomatoes, orange zest and pine nuts, and season with salt and pepper. Simmer for 2 minutes more.

At the same time, bring a large saucepan of water to the boil, add the tagliolini and cook for 2-3 minutes until just tender. Drain well.

Add the butter, cheese and cooked pasta to the sprouts and mix well. Serve immediately.

Serves 4
250g(9oz) Brussels sprouts
2 tbsp olive oil
150g (5 1/2oz) shallots, thinly sliced
12 fresh sage leaves, sliced
4 garlic cloves, sliced
4 canned tomatoes, finely chopped
finely grated zest of 1 orange
1 tbsp pine nuts, lightly toasted
salt and pepper
450g (1lb) fresh tagliolini,or other thin pasta
50g(2oz) butter
50g (2oz) Desmond, Parmesanor other hard cheese, finely grated