Friday 8 February 2013

Pappardelle with Brussels Sprouts, Leeks and Truffle Cream

From For the Love of Food, Denis Cotter, Collins, 2011.

I still had leeks to use up and a quick search located the interesting mix of ingredients for this pasta dish.

A leek was cut in half and sliced thinly. About 200g of Brussels sprouts were sliced thinly. A couple of garlic cloves were sliced. They all went into a frying pan with a knob of butter to sauté.

Meanwhile a large saucepan of salted water was put on to bring to the boil.

The vegetables became nicely softened after about 5–10 minutes and 100ml white wine was added to cook for a couple of minutes.

The water was now boiling so the pappardelle was added.

About 200ml of cream now went into the frying pan and was brought to the boil at which stage some grated Parmesan cheese, some freshly grated nutmeg, a little truffle oil and salt and pepper were stirred in.

The pappardelle was ready. It was drained and some placed into individual serving plates. The vegetable mix with the sauce was added on top.

The sauce was creamy and savoury while the vegetables still had a little bit of bite left to them. While I am a fan of Brussels sprouts I’m not that sure that I fully enjoyed them in this form as much as I usually do. The meal was appreciated but it’s not one that I would race back to make.

Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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