Orecchiette with Brussels sprouts

Ingredients for 2 servings:

• 220 g durum wheat semolina
• 110 ml water
• 2 tsp, leveled vegetable stock powder
• 1 clove(s) garlic
• 10 g tomatoes, dried in oil
• 330 g Brussels sprouts, cleaned and weighed
• ½ chili pepper(s)
• 1 tsp, levelled black pepper, freshly ground
• 8 tbsp olive oil
• 50 g Parmesan

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Orecchiette with cavoletti from Bruxelles

First, prepare the dough for the orecchiette: Mix durum wheat semolina with water in a ratio of 2:1 (e.g., for two people, 220 g semolina and 110 ml water), knead it for a few minutes, and let it rest for two hours. If you expect big eaters, 110 g of durum wheat semolina per person might not be enough; in this case, however, overproduction is no problem, because any extra orecchiette con cavoletti that remains will make a delicious pasta salad the next day. While the dough rests, cut the trimmed Brussels sprouts into 0.5 cm thick slices and blanch them “al dente” in the steamer basket. The sprouts must not become too soft, as they will continue to cook in the vegetable broth. The pasta dough is rolled out by hand into approximately 1.5 cm thick rolls and divided into small portions (1.5 x 1.5 cm) with a spatula. These are then shaped into the typical “ear” shape on the countertop with a knife. To do this, lightly press the knife down about 2 mm from the edge of the dough ball, rub with consistent pressure all the way to the other edge, and finally turn the resulting boat “to the left.” One serving of orecchiette takes about 8-9 minutes. The orecchiette are then placed in boiling salted water for 6 minutes. During this time, the garlic is thinly sliced, and the pickled tomatoes are cut into thin strips. The Parmesan cheese is coarsely grated. The cooking water under the steamer is filled to a total of 1/2 liter and made into vegetable broth (not too salty, as the tomatoes will be added later). Heat plenty of olive oil in a large pan. Sauté the garlic, and when it’s lightly browned, add the Brussels sprouts and tomato strips. Immediately afterward, add the orecchiette, vegetable broth, and a teaspoon of freshly ground black pepper. Add chili rings if desired (but an absolute must for me). Caution: chili can be very hot at the stem end, so check the heat frequently when cutting the rings. Simmer for another 1-2 minutes and serve the orecchiette in the pan (using a ladle to add the broth). The Parmesan cheese is served separately for sprinkling. Note: In Italian cuisine, there’s the wonderful dish “Orecchiette alla pugliese,” prepared with broccoli and anchovies. Unfortunately, there’s a certain aversion to both broccoli and anchovies in my immediate circle. Reason enough for me to adapt the recipe for Orecchiette con cavoletti di Bruxelles. Admittedly, Brussels sprouts are not to everyone’s taste, but the combination of orecchiette, Brussels sprouts and the salted tomatoes as an anchovy substitute results in a surprisingly well-rounded flavor.