INGREDIENTS

INSTRUCTIONS

There were a few requests for recipes from Chez Panisse, particularly
brussel sprouts recipes (Sir Mouse can delete this message).  Here are a
few from the new Chez Panisse Vegetable Cookbook - you'll see that they are
all simple. Waters assumes some cooking experience, so doesn't always give
proportions.
Cut the stem out of each sprout and separate into its leaves.  Thinly slice
the hearts.  Slice red onion very thinly and chop some garlic. Start
cooking the pasta (a sturdy dry type, such as farfalle or penne; orrechiete
is good because it's the same shape and size as the leaves).
Heat a saute pan, add a little olive oil, toss in the sprouts, salt and
pepper them, and saute for about a minute over very high heat.  Then add
the sliced onions and a pinch of hot pepper flakes, and continue to saute
until the sprouts are tender and a little browned, 2-5 minutes. Remove from
the heat, add the garlic, and toss. If the garlic appears to be browning,
add a splash of water to the pan. Squeeze a little lemon onto the sprouts
and when the pasta is done, add it, drained, to the saute pan and toss
everything together.  Taste and adjust the seasoning.  Serve drizzled with
good extra-virgin olive oil.  If you want, toss the pasta with some toasted
bread crumbs, but if the sprouts are very sweet and tasty, don't bother.
Posted to FOODWINE Digest 29 October 96
Date:    Wed, 30 Oct 1996 09:07:10 -0800
From:    Nancy Brandt <Nancy.Brandt@UCOP.EDU>

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