I love Brussels sprouts. H.. not so much – which is amusing considering I am generally considered to be the carnivorous half. Anyway, my intake of the wondrous green orbs is quite low due to this unfortunate reality – but I am also always looking for creative ways to sneak them into things. Last night I did an experiment with this in mind and it was quite delicious, not to mention easy. The flavors are bold and dynamic – the smallest amount of heavy cream smooths it all over, and the fresh basil at the end really livens it up. She loved it!
UPDATE: I made this again, and I added some really nice raw sheep’s milk feta – PERFECTION!
- 1lb Brussels sprouts, cut in half
- 8 cloves garlic, minced
- 2 cups vermouth or dry white wine
- 1/2tsp red chili flakes
- 2tbs heavy cream
- 1 cup chicken stock
- 1 handful Romano cheese, grated
- 1 handful fresh basil
- Olive oil & duck fat
- 1lb farfalle or fusili
- a couple tbs of the best feta you can get.
- Preheat the oven to 350. Retain some pasta water.
- Add the sprouts, garlic, olive oil, and red pepper flakes to a saucepan. Mix to combine, add a dash of salt, a knob of duck fat, and put in the oven for about 45min-1 hour.
- When it’s all nice and caramelized (you will smell it), remove and put on a high heat.
- Deglaze with vermouth. Reduce 50%. Add chicken stock. Reduce 25%.
- Add the small bit of heavy cream, heat for another minute or two, then cut the heat.
- Add the basil, stir to combine, and add your pasta & cheeses, adding the pasta water if necessary.