…my Random Recipes book this month is wild garlic, gooseberries and me, by Dennis Cotter… I’m so pleased I reached for it… it is simply wonderful and packed with such inspiring recipes… i’m not saying i’m quite over my dark mood but if anything can drag me kicking and screaming out of this funk, this is the book to do it… there are combinations, ingredients and ideas here that I would never normally try and home, which is why I love this challenge so much… just a flick through the book and I can conjure up… Beetroot and Pomegranate Tabbouleh with Orange-marinated Feta… Pan-fried Artichokes with Lemon Cream and Baked Semolina Gnocchi… or Nettle Risotto… it’s all very seasonal and a lot of it is foraged food, which I love the idea of… I think this book may become my seasonal bible this year…
… my random recipe uses up that perennial favourite the Brussels Sprout… i don’t hate them so much as don’t care for them with the love of a chicken thigh for instance…
… and it’s funny because neither The Viking or myself care hugely for tomato based sauces either, preferring its creamy cousin but this one was just superb which makes me all the more happy that Random Recipes came into my life… have you done your Random Recipes yet…?
Fresh Linguini, Shredded Brussels Sprouts, Sage and Pine Nuts
I followed this recipe exactly except I cooked everything for a lot longer to make it into more of a ragu which I think has created a really rich and unusual sauce… just follow the recipe but turn the heat down and let it simmer gently for about an hour.
9 oz Brussels Sprouts – shredded
2 tbsp olive oil
1 medium onion – very finely chopped
12 fresh sage leaves – finely sliced
4 garlic cloves – crushed
1 400g can of chopped tomatoes
finely grated zest of 1 orange
1 tbsp pine nuts – lightly toasted
1lb fresh linguini (the original recipe called for tagliolini but I couldn’t find any)
2oz butter
2oz Lincolnshire Poacher or other hard cheese – grated
– saute the onions and garlic gently in a pan, add the sprouts and sage and cook for 2 minutes
– next add the tomatoes, orange zest and pine nuts, season and simmer for 2 minutes more
– boil some water and cook the pasta, drain well
– add the pasta, cheese and butter to the sprouts and serve
eat and of course enjoy!
mmm that looks good. No, I haven't done mine yet. Going to have to be flexible as I don't think I can face cooking from a chocolate cookbook this month, will look at some of the books I won in December instead.
Funk is a 4-letter word. May you be cured of it, grasshopper.
Yum! This looks heavenly to me right about now. Starvin Marvin!
It's interesting that you say you cooked everything for a lot longer than the recipe calls for, because I don't reckon 2 minutes is enough for sprouts, even if they are shredded.
Sounds like a really good book to add to the already groaning shelves, but what the heck!
Recipe looks just the job for satisfying the winter carb hungry cravings, thanks. x
I love tomato based pasta dishes and this looks delicious!! Will get to RR this month… I hope! I really want to join in!
really really like this, even looks like a traditional rich meat ragu, must be the slow-simmering. will the brussel sprouts overcook if I do it this way though? definitely going to try this very soon.
btw replied you about trotters. (I'm excited for you, what have you got planned for them!?)
I'm addicted to Brussels Sprouts, but I don't think I've ever had them in a tomato sauce. The cookbook sounds really interesting, I can't wait to see what else you cook up from it.
I have made my RR and will post it soon, in the meantime I will drool over your Brussels and pasta….I LOVE the sound of that new book too, hopefully it will bring a spring back into your step! HOPE to see you soon, Karen. XX
Ok, there is one thing I have never had in a pasta dish.. shredded Brussels sprouts – sounds very intriguing – looks delicious!
Don't you just love it when a recipe is a nice surprise? This pasta dish looks 'right up my alley', as SB and I like tomato-based sauces … and you KNOW how I feel about pasta!
That maligned little vegetable the brussels sprout is really coming into its own these days.
Just wanted to let you know that I once had a Brussels Sprout pizza (in NYC, where else?). It was actually very good. The sprouts had been disassembled into individual leaves though, to help them cook quickly.
Pasta and sprouts- an interesting combo. I haven't done my R R yet will get to it this week. GG
Looks scrumptious Dom! I Love pasta. So, this is just my kind of meal. I adore sprouts too. No, I haven't done my random recipes yet as you can tell. Still waiting for the book to arrive from amazon. Hopefully soon 🙂
Looks lovely – I really like tomato pasta sauces and this one is nicely different from the norm.
Hello!
Happy New Year!
Here's to a lovely year full of lovely recipes!
Hope your low mood has been and gone.
X
Utterly scrummy looking Dom – glad to see you aren't taking the low carb thing too seriously!!!!!
Touch of genius to cook down for longer the consistency looks perfect.