In my view you can never have enough recipes for Brussels Sprouts, a vegetable i love if treated with respect and not boiled to a slush. This recipe is from ” Nigellissima” by Nigella Lawson.
When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pastaand though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.
I prefer to roast or stir fry sprouts so they do not become soggy and waterlogged. They are good stir fried with diced pancetta and a splash of balsamic vinegar ,roasted in a dish with a little cream and topped with breadcrumbs or parmesan, or in this recipe with Chinese flavours from ” Flavour” by Vicky Bhogal.
A surprising combination from John Gregory Smith.
If you are not a fan of boiled Brussels then try cooking them this way from Fay Maschler’s ” Eating In”.
If you are not so keen on boiled brussels sprouts this makes a great alternative to serve with your Christmas or Thanksgiving Turkey.
| 175g linguine | Pinch chilli flakes |
| 2 tbsp olive oil plus extra to drizzle | 2 garlic cloves, chopped |
| 18-20 Brussels sprouts, finely sliced | 1 lemon, zest and juice of half |
| 1 red onion , finely sliced | Small handful flat leaf parsley, chopped |
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