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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spaghetti with Cauliflower and Brussels Sprouts

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spaghetti with Cauliflower and Brussels Sprouts Empty Spaghetti with Cauliflower and Brussels Sprouts

    Post by Lobo Fri 23 Dec 2016, 5:20 pm

    Spaghetti with Cauliflower and Brussels Sprouts Img25l
    Spaghetti with Cauliflower and Brussels Sprouts

    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 2
    Making fresh pasta doesn’t have to be a big production. With a Philips pasta maker, you just add eggs, flour and water to the machine and it extrudes the finished pasta in less than 15 minutes. Here, fresh spaghetti is topped with cauliflower and brussels sprouts for a hearty vegetarian winter dish.


    Ingredients:

    For the pasta:


    • 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
    • 1 egg
    • 2 Tbs. water

    • 1 small head cauliflower, about 1/2 lb. (250 g), cut into 1-inch (2.5-cm) florets
    • 4 Tbs. (2 fl. oz./60 ml) olive oil, plus more for finished
    • Kosher salt and freshly ground pepper
    • 1/2 small baguette, cut into 2-inch (5-cm) cubes
    • 1 garlic clove, minced
    • 1 Tbs. fresh lemon juice
    • 1/4 lb. (125 g) brussels sprouts, trimmed and thinly sliced
    • Grated pecorino romano cheese for serving

    Directions:

    Preheat an oven to 400°F (200°C).

    Using a Philips pasta maker fitted with the spaghetti die, use the flour, egg and water to make spaghetti according to the manufacturer’s instructions.

    Put the cauliflower on a baking sheet, drizzle with 2 Tbs. of the olive oil and season generously with salt and pepper. Toss to evenly coat the cauliflower and spread in a single layer. Roast until just tender and golden brown, 14 to 16 minutes.  

    Meanwhile, in a food processor, process the baguette pieces until fine crumbs form. In large sauté pan over medium heat, warm the remaining 2 Tbs. olive oil. Add the bread crumbs and sauté, stirring frequently, until the bread is toasted and golden brown, 4 to 5 minutes. Stir in the garlic and a pinch each of salt and pepper. Stir in the lemon juice and brussels sprouts and sauté until just wilted, about 2 minutes.

    Meanwhile, bring a large pot two-third full of salted water to a boil over high heat. Add the pasta and cook until al dente, about 3 minutes. Drain the pasta.

    Add the pasta to the sauté pan with the bread crumb and brussels sprout mixture, tossing to combine and adding more olive oil if needed to lightly coat the pasta. Toss in the cauliflower and season to taste with salt and pepper. Divide between 2 serving bowls and serve immediately, passing the pecorino romano alongside for sprinkling on top. Serves 2.

    Williams-Sonoma Test Kitchen
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