but yes, April is when sprouts are at their best and here is a lovely recipe i'm very fond of by the glorious Donna Hay. I made it for dinner tonight with some beautiful fresh little baby sprouts.
You need:
- 200g of orrechiette (little ear) pasta
- 300g small brussel sprouts, outer leaves removed and quartered
- 1 clove of garlic
- 30g butter
- 2/3 cups runny cream
- 2 tbsp lemon juice
- 2 tsp oregano leaves (fresh are best)
- 8 slices pancetta (the really really thin rounds)
- fresh grated parmesan cheese for serving
- Cook pasta in salted (as salty at the Mediterranean!!) boiling water for 10-12 mins til lovely and al dente
- While your pasta is bubbling away, lay the slices of pancetta on a baking tray and grill under hot grill until really well browned - almost burnt - and set aside to cool
- In a medium-hot pan, add your butter, crush in your garlic clove and toss in the oregano - cook for 1 min
- Add your quartered sprouties and cook for 3-4 mins until tender
- Next add in the cream, lemon juice and cooked pasta and toss to combine
- Serve generously (it IS getting chilly outside you know...) in bowls, crinkle the grilled pancetta into little crumbs over the top and add parmesan before serving. it's super yummy with freshly cracked black pepper on top too.
