Brussels sprouts and North Sea crab gratin

Ingredients for 4 servings:

• 500 g pasta as desired, here long Riccioli from the pasta maker see below
• 500 g Brussels sprouts, cleaned
• 200 g North Sea crabs
• 1 onion(s)
• 200 g cream
• 1 tsp dill
• 1 salt and pepper
• nutmeg
• Cayenne pepper
• 1 handful of cheese, grated
• 500 g durum wheat semolina
• 190 ml water
• 6 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

with chili and cream

Cut the cleaned Brussels sprouts crosswise and boil them in salted water for 5 minutes, then rinse with cold water and set aside. Cook the pasta until al dente, reserving 1 ladle of the pasta water. Preheat the oven to 200°C fan/convection oven. In a fireproof pan, sauté the onions and Brussels sprouts in browned butter, add the dill and spices, and pour in the cream and pasta water. Bring to a boil. Add the pasta and washed prawns, sprinkle with cheese, and gratinate for just under 10 minutes using the grill function at 250°C (set to high). Riccioli in the pasta maker: Knead the durum wheat semolina, water, and oil into a dough in the pasta maker. Let it rest for 20 minutes. Knead twice using the Pastidea Riccioli die and then empty it once. Cooking time: approx. 4 minutes.