Рецепт Whole Grain Spaghetti with Brussels Sprouts and Mushrooms
The stalks of Brussels Sprouts
made their appearance at the farm stand a couple of weeks ago. Because the weather here has been unusually
warm, Brussels Sprouts seemed a little out of season. But with the temperatures falling, it
was time to find something to do with them.
Let’s face it, Brussels Sprouts are a love-them-or-hate-them
vegetable. Nobody is on the fence about
them. Recently they seem to have surged in
popularity but I’ve never been sure this was about the sprouts themselves
or whether it was a reaction to the countless recipes that paired them with
bacon or roasted them in maple syrup or shredded them into Brussels Sprouts Two
Ways (see http://www.chewingthefat.us.com/2014/01/almonds-brussels-sprouts-hot-and-cold.html)
which is reason alone to head out to dinner
at Almond (1 Ocean Road, Bridgehampton NY Tel (631) 537-8885).
That recipe made me a convert to
these tiny cabbages. Wanting to see if I could expand my
repertoire, I poked around and lo and
behold, I came across a recipe that made them into a pasta sauce. Furthermore,
it was a vegetarian dish made even more
healthy by the use of Whole Grain Spaghetti.
This dish could even make
it onto Almond’s Meatless Monday menu!
But I could save myself a 100
mile drive from the city and make it at home.
Giada de Laurentiis...
Word has it, "she is one of the nicest
people you could ever meet".
Its creator is
Giada de Laurentis, the Food Channel Chef and resident expert on all things
semi-Italian. But surely the Brussels
Sprout, named for the country where they are grown in profusion, is not an
Italian staple. In doing some minor
research I discovered that this is indeed the case. Italy imports its sprouts from northern
Europe, where else? However, if you are
at all familiar with Italy and Italians, you will not be surprised to hear that
in one particular article on a website called Alimentipedia.it, that ‘not
withstanding their name, Cavolini di Bruxelles
appear to be of Italian origin and introduced to Belgium by Roman Legions.’ At any rate, aside from the Spaghetti, I don’t
think I’d called Giada’s recipe Italian but it is a wonderful Meatless Monday
entrée that just goes over a 30 minute timeframe start to finish. If you use a food processor fitted with the slicing
blade to slice the Brussels sprouts you can even cut that time down. The mushrooms, cheese, onions and garlic are
great with the sprouts. The crème
frâiche and vegetable stock give it some sauce and the lemon juice and zest
liven the dish up. You can make this
anytime now—especially after the first freeze. It’s said that Brussels Sprouts are sweeter
then. Here is the recipe:
Recipe
for Whole Grain Spaghetti with Brussels Sprouts and Mushrooms from Giada di Laurentiis.
Prep 15 mins. Total Time 35 mins.
Serves 4-6
- 1 pound whole-grain or whole wheat
- spaghetti
- 1 cup grated Pecorino Romano
- 1/4 cup extra-virgin olive oil
- 1 pound Brussels sprouts, trimmed,
- halved and thinly sliced
- 1 medium onion, finely chopped
- 1 pound mushrooms, such as cremini,
- button or shiitake, cleaned and
- chopped
- Freshly
- ground black pepper
- 1
- cup creme fraiche, at room temperature (about 8 ounces)
- 2
- tablespoons fresh lemon juice (from 1/2 large lemon)
- 1/2
- cup slivered almonds, toasted*
- *Cook's
- Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake
- in a preheated 350 degrees F oven until lightly toasted, 8 to 10 minutes. Cool
- completely before using. (I used my toaster oven and this photo shows the results: Perfect!
- 1. In
- a large skillet, heat the oil over medium-high heat. Add the Brussels sprouts,
- onions, mushrooms, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook,
stirring occasionally, until the onions are soft, 6 to 8 minutes.
2. Add the creme
fraiche, vegetable broth, lemon juice and lemon zest. Bring to a simmer and
stir until the mixture forms a creamy sauce, about 2 minutes. Stir in 2
teaspoons salt and 1 teaspoon pepper.
3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Toss with 1/2 cup cheese.
Pour
the sauce over the pasta, add the almonds and toss until coated. Sprinkle with
the remaining cheese and serve.