Buckwheat tagliatelle, crisp herbs, Brussels sprouts and burnt butter


You'll need

600 gm Brussels sprouts, trimmed, leaves separated, hearts torn 250 gm butter ¼ cup each rosemary and oregano 1 cup (loosely packed) sage leaves 4 garlic cloves, thinly shaved on a mandolin 2 anchovy fillets, torn Finely grated rind and juice of ½ lemon Finely grated parmesan, to serve   Buckwheat pasta 200 gm buckwheat flour 100 gm “00” flour 3 eggs

Method

  • 01
  • For buckwheat pasta, process ingredients and 2 tsp sea salt flakes in a food processor until a smooth dough forms, then turn onto a work surface and knead until dough comes together, adding more flour if necessary to prevent sticking. Wrap in plastic wrap and rest (20 minutes), Roll out dough to 2mm thick, cut into 6mm-wide strips and set aside on a tray dusted with flour. Cook pasta in a large saucepan of boiling salted water until al dente (3-4 minutes), then drain (reserve 60ml pasta water).
  • 02
  • Blanch Brussels sprouts until just tender (1-2 minutes for hearts, 30 seconds for leaves). Drain then set aside.
  • 03
  • Heat butter in a large frying pan over high heat until foaming and nut-brown, then add herbs, garlic and anchovies and stir until herbs are crisp and garlic is light golden (1-2 minutes). Add lemon rind and juice and Brussels sprouts and stir until wilted (1-2 minutes), then add pasta and enough pasta water to form a little sauce. Toss to combine. Serve hot scattered with parmesan.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

Buckwheat flour varies greatly from brand to brand; some are more processed than others, producing dry or chewy pasta. For this recipe, we prefer to use SF Health Foods buckwheat flour. Buckwheat pasta needs to be rolled and cut soon after it’s made, so keep resting time minimal.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Full-bodied Italian white, such as fiano.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool