Precious allies of the bones (and not only) i Brussels sprouts fall into that very long list of foods definitely versatile in the kitchen. In fact, they can be used in numerous recipes, from the first to the second. For those looking for ideas for fanciful and imaginative dishes of pasta then based on Brussels sprouts four very simple recipes to prepare.
Spaghetti with Brussels sprouts and bacon
After washing them under running water, depriving them of core200 grams of Brussels sprouts are cooked in a pot with salted water for ten minutes. They are then put aside, using one skimmer, and after, with the same water, 150 grams of spaghetti are cooked. Meanwhile they split into four pieces of every single vegetable; fry 80 grams of diced bacon or strips in a frying pan with oil, add the sprouts and continue to cook everything, seasoning with salt and pepper. All that remains is to combine the spaghetti with Brussels sprouts and the bacon and serve at the table, with a nice sprinkling of grated cheese before leaving with the forkfuls.
Baked pasta with Brussels sprouts
We start by doing boil in salt water 250 grams of sprouts. Once cooked, remove the vegetables from the pot and use the same water to cook even 400 grams of pasta: rigatoni or penne, the choice changes according to your tastes. While the pasta is cooking, the sprouts are divided into four; then butter an oven dish, drain the pasta, mix the latter with the sprouts and add 400 ml of bechamel and a generous handful of grated Parmesan. Once the contents of the pan have been poured and leveled in the pan, add a generous sprinkling of cheese and leave it in the oven for half an hour at 180 degrees.
Gnocchi with Brussels sprouts and anchovies
First they cook 200 grams of Brussels sprouts in salted water for just over five minutes. Then put them aside, using the slotted spoon, and let 250 grams of them cook in the same pot gnocchi of potatoes. Meanwhile, after roughly cutting the sprouts, sauté in a pan with oil, a clove of garlic, pepper and a dozen anchovy fillets in oil. At this point all that remains is to drain the gnocchi, skip for half a minute with the sauce and then serve at the table.
Tagliatelle with Brussels sprouts and gorgonzola
We start by washing, cutting into four and sautéing 300 grams of Brussels sprouts in oil and a clove of garlic. Waiting for the i to pass five minutes necessary for this first step, boil 350 grams of egg tagliatelle in salted water, keeping a little cooking water. Once the pasta is drained, mix the tagliatelle with the sprouts, also combining 200 grams of gorgonzola, water kept aside and a pinch of pepper, leaving everything to cook for a few moments over low heat. After that, all that remains is to serve at the table. To make the flavor of this first even more intense, however, you could also add walnuts to the list of ingredients, to crumble them and add them to the pasta during the last step.