Sunday, 9 September 2012
A few months ago, I met Tia Bicky for lunch and was lucky enough to get a plate of Luxe Bakery’s winter pasta special of shredded brussels sprouts and mandolin-thin slices of broccoli. They were tossed in buttery, lemon moisture and salted by a touch of crisped prosciutto. It was divine, meeting all my salty sour requirements.
I just had to make it at home.
The best part about this dish is that it uses fairly few and quite cheap ingredients, it’s perfect for a wintery lunch or dinner and it easily becomes vegetarian if required.
The brussels sprouts and lemon make a delightful flavour that made me think of a fresh sauerkraut and, if you have a mandolin, by all means add some wafer thin slices of just-blanched broccoli for texture and colour.
Brussels Sprouts, Pancetta & Lemon Pasta
Anna’s very own take on a Luxe special. Serves 4.
270g shredded brussels sprouts
70g pancetta, chopped
Zest of 1 lemon
Juice of 1 lemon
125ml chicken stock
1 knob of butter, for sauce
1 knob butter, for frying
1 dash olive oil, for frying
Pecorino, for serving
Salt and pepper
Pasta, for serving (I used troifie)
1. In a frying pan, fry pancetta until browned and just crispy. Set aside.
2. In the same frying pan, heat a little butter and olive oil for frying. When frothing, add shredded Brussels sprouts with salt and pepper. Sauté for 1 minute or so.
3. Add a dash of chicken stock and mix through. This will spread the heat and steam throughout the sprouts and help to soften them. Sauté the sprouts for another 5 minutes.
4. Now they might start to form browned edges and stick to the pan. Add another dash of chicken stock to deglaze and incorporate those browned bits. Cook until the sprouts are soft.
5. Once soft, add the lemon zest and reserved pancetta and heat through.
6. Next add the lemon juice, remaining chicken stock and the chopped up knob of butter, stirring through to create extra juices that will form a sauce around the pasta.
7. When the pasta is ready, toss the sprouts and juice through then topped with freshly ground pepper and grated pecorino cheese.
Note: if you want to make this vegetarian, use vegetable stock and instead of the pancetta consider tossing salty ricotta salata through the pasta before serving.