Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Brussels sprouts
Pesto
Orecchiette
How it's done
Brussels sprouts
Mix the Brussels sprouts with the oil, place on a baking tray lined with baking paper.
Bake
Approx. 15 mins. in the centre of an oven preheated to 180 °C. Take out the Brussels sprouts, leave to cool.
Pesto
Puree the Brussels sprouts with garlic, almonds, parmesan, lemon zest and juice, agave syrup, oil and water, season.
Orecchiette
Cook the orecchiette in simmering salted water until al dente, drain and reserve approx. 50 ml of the cooking water. Mix the pesto, orecchiette and reserved cooking water, serve with the date strips.
| Tip: | Thinly slice 2 Brussels sprouts and sprinkle on top. |
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