Brussels sprouts are not very popular in my country and they certainly weren’t on my family’s table. I don’t think I can recollect one time that I ate them in my house or anywhere else in Italy.
Things started changing a couple of years ago when I decided to host my first Thanksgiving’s dinner. During my “due diligence” period, in my quest for dishes traditionally served in the US for that holiday, I found out that Brussels sprouts were a must as a side dish, stir-fried or roasted, preferably with bacon or pancetta and even with raisins.
Little by little my acquaintance with these little guys turned into a beautiful friendship and now I’m totally in love with them for several different reasons.
First, their appearance – because no matter what they say, appearances still count! 🙂 Their vibrant green has the magical power to put me in a good mood and their shape reminds me of a mini peony bud, one of my favorite flowers. I wouldn’t mind arranging them in a vase. I’m sure they would look lovely on any table! 😉
Second, they are really good for our health: they are an excellent source of vitamins, essential minerals and fiber. Since I’m on a perennial diet, they are a winner in my book!
Third, these buds are super versatile. They complement meat or fish wonderfully, they can been thrown in any salad and they go beautifully with pasta.
Needless to say, pasta is always one of my first picks 🙂 especially on weeknights! “Dressing up” some pasta with healthy vegetables and a little flavor is very easy and requires very little time, with the additional benefit that your conscience is virtually clean because, after all, you are eating your veggies!
For this recipe, I decide to use some hot sausage to go with the Brussels sprouts. If you decide to cook it for your kids, you may replace it with some non-spicy sausage. Her Majesty is not into spicy food and your kid may not be either…
1/2 Cup, Extravirgin olive oil
1 Carrot, finely chopped
1 Celery, finely chopped
1/3 Cup, finely chopped onion
2 Hot sausages (about 7 ounces), loose
About 10 ounces, small Brussels sprouts, rinsed and cut in halves
1/2 Cup, beef or vegetable stock
About 7 ounces, Tortiglioni
2Tbsp, grated Parmigiano cheese
In a non-stick medium pot, pour the olive oil and add the carrot, the celery and the onion (in Italian, we called this mixture “soffritto“) and cook until the onion softens and becomes translucent.
Add the sausage and some salt (to taste) and cook over moderate heat, stirring occasionally, until browned and crisp. Using a strainer, transfer the sausage mixture to a bowl to drain. Put the sausage mixture aside, and return the drained olive oil to the pot.
Add the Brussels sprouts, some salt (to taste) and cook over moderate heat, stirring occasionally for about 10 minutes. Add the stock and bring to boil, then reduce the heat to low. Simmer, stirring occasionally, until the stock is almost completely evaporated. Transfer the sausage mixture back to the pot, toss to coat and let the rest of the stock completely evaporate.
In the meanwhile, put a large pot of salted water on the stove to boil. When the water is boiling, add the pasta and cook it until al dente, stirring occasionally. Drain the pasta and put it in the pot with the Brussels sprouts and the sausage and toss to coat.
Put the pasta into the serving plates/bowls and dust the top of each plate with some Parmigiano cheese.
I dedicate these little green buds to all the people who celebrate St. Patrick’s Day! Hopefully the leprechaun will love them! 😉
Talk to you soon!