Vegetarian cannelloni with pureed oregano peas

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Cannelloni with pureed oregano peasYou can not believe how long I think about what to call my dishes. The cannelloni that I present to them today are filled with pea-potato puree, which in turn is seasoned with fresh oregano and thyme. However, I find the name cannelloni with pea-potato puree boring. So I call the dish: cannelloni with pureed oregano peas.

»Herr Grün, you sure do put a lot of thought into this,« some people then say. So I think, at least. No one actually says it.

I like to read stories about food. So in such: »Did you know that cannelloni originally came from Nepal? They were called tubes of joy.« HaHa. I made that up. You knew that – right?

All right. You want to cook. So today I want to explain to you how I made this vegetarian cannelloni. So here we go.

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Homemade tagliatelle with steamed Brussels sprouts leaves and a lemon caraway sauce

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Homemade tagliatelle with steamed Brussels sprouts leaves and a lemon and cumin sauceProfessor Caprese brought me Brussels sprouts from his garden this morning.
“Oh – I don’t like Brussels sprouts that way.”
“Why? They taste wonderful, don’t they?”
I had only known Brussels sprouts with potatoes and sometimes there were some almonds with them. That had shaped me. I had really suppressed it. For me, he was the roaring deer in the culinary landscape.

“I don’t know you like this, Signore Grün. Usually you always have an idea. Why don’t you cook the Brussels sprouts the way you like them best?” He winked at me.

The professor was right. Why give up so quickly. You’d just have to give Brussels sprouts a chance.

“Come over tonight. I have this idea.”

I saw the first pictures: Tagliatelle with a little turmeric (made without egg and no pasta machine). Brussels sprouts leaves sauteed in butter. Accompanied by a lemon caraway sauce. What do you think? Do you feel like it?

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