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Tagliatelle with Roasted Brussels Sprouts & Gorgonzola Sauce
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35 min
Quick
Gurkerl Küche
Feine Tagliatelle treffen auf im Backrohr geröstete, aromatische Kohlsprossen und eine samtige Gorgonzola-Sauce. Knusprige Walnusskerne und ein Hauch Muskat runden diesen herbstlichen italienischen Pastagenuss perfekt ab.
Ingredients
Preparation method
Preparation & Roasting in the Oven
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Thoroughly clean the Brussels sprouts, remove wilted outer leaves, trim the stems slightly, and cut the sprouts in half. Finely chop the garlic.
Spread the halved Brussels sprouts on the baking sheet, toss with 20 ml of fine extra virgin olive oil, and season with a little salt and pepper. Roast in the preheated oven for about 20 to 25 minutes until golden brown and wonderfully crispy.
Chef's tip
The dish becomes especially aromatic when the Brussels sprouts lightly caramelize at the edges in the oven – these roasted flavours pair perfectly with the savouriness of the Gorgonzola.
Those who prefer an even creamier sauce can choose Gorgonzola Dolce; Gorgonzola Piccante is ideal for a bolder flavour.
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