Professor 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?
Ingredients (for two medium portions)
For the pasta dough
Ingredients for two medium portions
120 g flour
1 good tsp of turmeric (preferably freshly grated)
120 g durum wheat semolina
120 ml cold water
Please do not add salt or oil. Add salt to the cooking water – it is important.
For the sauce
20 g butter
200 ml cream
1 good tsp freshly ground or ground caraway seeds
1 tbsp grated zest of an organic lemon
freshly ground black pepper
10 g butter for the flour butter
1 tbsp. flour for the flour butter
For the Brussels sprouts
250 g Brussels sprouts
20 g butter
Preparation Pasta dough
Sift the flour and durum wheat semolina into a bowl. Add the cold water. Form everything into a dumpling, which later has the consistency of dough. Nice and soft and malleable. If it is too wet, add a little flour. If it is too dry a touch of cold water.
Wrap the dumpling in plastic wrap and place it in the refrigerator for at least an hour.
About 15 minutes before preparing the sauce: knead (I always do this in a cup) please 1 tablespoon of flour with 10 g of butter to a flour butter and put it in the refrigerator.
Melt the butter in a pan. When it is slightly brown, add a pinch of salt on top and then deglaze with the cream. Add the mortared (or ground) caraway seeds and the grated lemon. Bring to a boil, stirring well. Add the flour butter and stir well again. The sauce should be creamy. This is what the flour in the flour butter does. Reduce the heat and season with a little salt and fresh pepper, if desired. Cover with the lid and set aside.
For decoration, using a zester or a peeler, peel a few strips from the organic lemon with a knife and set aside covered.
Brussels sprouts leaves
Cut the stalk off the bottom of each, loosen the green leaves (not the hard white ones). Wash the leaves and then add them to enough boiling salted water. Boil for about 1 minute, then place very briefly in a bowl of ice-cold water. Then place in a straining bowl and cover loosely with a cloth.
Roll out the prepared pasta dough thinly on a floured and cut into thin strips with a pasta roller or knife.
Boil the pasta in salted water for about 4 to 5 minutes.
Back to the rose petals
Melt 20 g butter in a pan and sauté the rose petals in it. Test a leaf to see if it is soft enough for you. I didn’t add any more seasoning to the rose petals because I wanted to keep the pure brussels sprouts flavor.
Transfer the pasta to a colander bowl and let it steam out a bit.
Heat the sauce.
Transfer the pasta to a plate. Add the rose petals. Drizzle a little sauce over the top and some lemon zest.
I also drizzled some freshly ground black pepper on top 🙂
That was it. That’s how I like brussel sprouts:) Do you?
Many greetings and good luck