Nigella is fabulous.
I always find inspiration from her to make delicious things.
On new years eve I made her hearty pasta dish.
Well, it was almost the same as hers except without using her exact ingredients. Not because I did not try to find them... but simply because the grocery store did not have them in stock. It was very busy that day and after going to three, I kid you not, three stores in search of ricotta cheese I simply gave up and improvised.
It was delicious and I have witnesses!
I have a feeling that this will become one of my 'go-to' dishes.
Here is the link to Nigella's recipe.
Here is my improvised ingredient version:
Ingredients
500 gram brussels sprouts (trimmed and halved)
200 gram baking potatoes (peeled and in 2-3cm dice)
500 gram penne
1 pinch of salt (for vegetable and pasta water, to taste)
125 ml creme fraiche
200 gram really, really, really old cheese (grated)
50 gram unsalted butter (soft)
1 tablespoon garlic oil (one clove of minced garlic in olive oil)
4 sage leaves (shredded)
100 gram grated parmesan
Method
Preheat the oven to 200°C, and fill a large pot with water to cook the sprouts, potato and pasta.
When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8–10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove 2 cupfuls of the cooking liquid and put to one side.
Tip the drained pasta, sprouts and potato pieces into a roasting tin (approx. 25 x 36cm), or a lasagne dish (approx. 23 x 34cm), then add the creme fraiche and grated really, really, really old cheese and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.
Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the shredded sage and fry for about 30 seconds before spooning or dribbling the butter and crisp sage over the pasta bake. Sprinkle with the Parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. Let it rest for at least 15 minutes before eating.
I always find inspiration from her to make delicious things.
On new years eve I made her hearty pasta dish.
Well, it was almost the same as hers except without using her exact ingredients. Not because I did not try to find them... but simply because the grocery store did not have them in stock. It was very busy that day and after going to three, I kid you not, three stores in search of ricotta cheese I simply gave up and improvised.
It was delicious and I have witnesses!
I have a feeling that this will become one of my 'go-to' dishes.
Here is the link to Nigella's recipe.
Here is my improvised ingredient version:
Ingredients
500 gram brussels sprouts (trimmed and halved)
200 gram baking potatoes (peeled and in 2-3cm dice)
500 gram penne
1 pinch of salt (for vegetable and pasta water, to taste)
125 ml creme fraiche
200 gram really, really, really old cheese (grated)
50 gram unsalted butter (soft)
1 tablespoon garlic oil (one clove of minced garlic in olive oil)
4 sage leaves (shredded)
100 gram grated parmesan
Method
Preheat the oven to 200°C, and fill a large pot with water to cook the sprouts, potato and pasta.
When the water boils, salt it generously, tip in the prepared sprouts, the potato dice and the pasta and let the water come back to the boil, then cook for about 8–10 minutes, or until the potato is tender and the pasta al dente. Just before draining, remove 2 cupfuls of the cooking liquid and put to one side.
Tip the drained pasta, sprouts and potato pieces into a roasting tin (approx. 25 x 36cm), or a lasagne dish (approx. 23 x 34cm), then add the creme fraiche and grated really, really, really old cheese and a cupful of cooking water, and toss well to combine. Add more liquid if you feel the pasta is too dry.
Warm the butter and garlic oil in a small saucepan and, when melted and beginning to sizzle gently, add the shredded sage and fry for about 30 seconds before spooning or dribbling the butter and crisp sage over the pasta bake. Sprinkle with the Parmesan and bake in the oven for 20 minutes, by which time the surface will be scorched a light gold. Let it rest for at least 15 minutes before eating.
Ik ga hem zeker maken! En dan maar hopen dat hij net zo lekker wordt als die van jou!
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