We
invited Scott and Tom over for dinner. We started with a spring salad of:
Asparagus grilled on our Panini, Burrata Cheese, Brown Butter and Hazelnuts.
For
the main course we made an unusual baked pasta.
From
a recipe in the New York Times. Who ever heard of the dish? It turned out to be
quite good!
Hearty
Whole Wheat Pasta with Brussels Sprouts, Cheese and Potato
Nigella
Lawson
NYT
Yield
8 entree servings
Time
45 minutes, plus resting
Summary
Adapted
from “Nigellissima: Easy Italian-Inspired Recipes,” by Nigella Lawson
Ingredients
1
3/4 pounds brussels sprouts, trimmed and halved
1
(8-ounce) baking potato, peeled and in 1-inch dice
1
pound whole wheat or spelt tortiglioni or penne
Salt,
to taste
1/2
cup ricotta
8
ounces Gruyère, in 1/2-inch dice
3
tablespoons unsalted butter
1
tablespoon olive oil
1
garlic clove, minced
4
sage leaves, shredded
1/2
cup grated Parmesan
Method
1.
Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water
generously, then add brussels sprouts, potato and pasta, and let water come
back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and
pasta is al dente. Just before draining, remove 2 cups of the cooking liquid
and set aside.
2.
Tip drained pasta, brussels sprouts and potato into an approximately 10 x
15-inch roasting pan (or a 9 x 13-inch lasagna dish), then add ricotta, Gruyère
and 1 cup cooking water, and toss well to combine. Add more liquid if you feel
the pasta is too dry.
3.
Warm butter, olive oil and garlic in a small saucepan and, when melted and
beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or
dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for
20 minutes, by which time the surface will be scorched a light gold. Let stand
for at least 15 minutes before eating.
Source:
The New York Times
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