Earlier in the week I saw The Rachel Ray show and she cooked this recipe.
Straw and Hay Pasta
Ingredients:
1/2 pound fettuccine
1/2 pound spinach fettuccine
Salt
3 tablespoons butter
1/8 inch thick sliced prosciutto or pancetta, finely diced or 1/4 pound package of pre-cubed prosciutto or pancetta, such as Citterio brand
3/4 pound Brussels sprouts, trimmed and thinly sliced
2 cloves garlic, finely chopped or 1 shallot, finely chopped
3-4 sprigs fresh sage, thinly sliced
A few grates fresh nutmeg
1/2 cup grated Parmigiano Reggiano, a few handfuls
1/2 pound spinach fettuccine
Salt
3 tablespoons butter
1/8 inch thick sliced prosciutto or pancetta, finely diced or 1/4 pound package of pre-cubed prosciutto or pancetta, such as Citterio brand
3/4 pound Brussels sprouts, trimmed and thinly sliced
2 cloves garlic, finely chopped or 1 shallot, finely chopped
3-4 sprigs fresh sage, thinly sliced
A few grates fresh nutmeg
1/2 cup grated Parmigiano Reggiano, a few handfuls
Preparation:
Bring a large pot of water to a boil for pasta, salt water and cook fettuccine to al dente. Heads up: Compare the cook times on each box to stagger the addition of pastas if necessary to boiling water and reserve 1 cup starchy cooking liquids just before draining.
Meanwhile, heat a large skillet over medium to medium-high heat. Add the butter and melt, add the prosciutto or pancetta and brown 2-3 minutes. Add the sprouts and sauté 3-4 minutes, add garlic or shallot and sage, and toss 2 minutes more. Season with salt, pepper and a little nutmeg.
Drain pasta and add reserved cooking liquid to sprouts. Toss with pasta and cheese, adjust seasonings and serve.
Meanwhile, heat a large skillet over medium to medium-high heat. Add the butter and melt, add the prosciutto or pancetta and brown 2-3 minutes. Add the sprouts and sauté 3-4 minutes, add garlic or shallot and sage, and toss 2 minutes more. Season with salt, pepper and a little nutmeg.
Drain pasta and add reserved cooking liquid to sprouts. Toss with pasta and cheese, adjust seasonings and serve.
I have never cooked brussel sprouts and always had heard since I was little that they are gross so I was surprised that this recipe sounded good to me. I think when she said they were basically mini cabbages it helped me to get over the comments that I have heard through the years. Also, I really like miniature anything so the idea of a mini cabbage sounds exciting! ha ha..
I really liked the meal. I think it needs more cheese and maybe more spices/herbs than what she calls for but that's just me. I also couldn't find prosciutto at my local Kroger so I bought chicken sausage and cut it up in bite size pieces. My husband thought it was bland and so he poured marinara sauce over it and then decided it was good. I love it the way it is and am having left overs for lunch.
If you have a good easy recipe to share with me please do because I am getting tired of mine which is why I tried this one.
Happy Eating!
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