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Gemelli with Brussels sprouts and cheese sauce à la Didi

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Ingredients for 2 servings:

  • 250 g pasta (Gemelli)
  • 150 g Brussels sprouts
  • 200 ml cream
  • 50g Gouda
  • 2 chili peppers, Rawit Red
  • 2 tsp stock powder for clear soup
  • 2 tsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Boil the gemelli in well-salted water for about 10 minutes. Trim the Brussels sprouts and fry them briefly in a pan (for the roasted flavor). Then boil them in a pot with water and 1 teaspoon of bouillon powder for about 20 minutes. Drain and let cool. Combine the cream with 1 teaspoon of bouillon powder and the freshly grated Gouda cheese. Add it to a blender along with half of the Brussels sprouts. Blend for about 1 minute. Place the mixture in a pot with the Brussels sprouts and chili peppers and bring to a boil briefly. Drain the pasta, toss with the sauce, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Gemelli with Brussels sprouts and cheese sauce à la Didi