Linguine con Cavolini di Brusselle, Fagioli e Cipolli
(Linguine with Brussels Sprouts, Beans and Onions)
1/4 Cup Extra virgin olive oil 1 Med. Onion - white: chopped coarsely 3 Cloves Garlic - chopped coarsely 3/4 Lb. Brussels Sprouts - cut into halves and quarters 1 14 oz. Chicken broth 1 14 Oz. Beans - Cannellini 1/4 Tsp. Arrowroot powder for thickening Salt & pepper Q.B. To taste 1/2 Lb. Linguini pasta
Saute the onions in 3-4 tablespoons of extra virgin olive oil until limp, then add the garlic and cook for another 4-5 minutes over medium heat.
Add the Brussels Sprouts along with the rest of the olive oil. Cook for 5 minutes over medium high heat. Add the can of chicken broth (vegetable broth is fine also) and turn the heat to high. Add the arrowroot, and stir for about 20-30 seconds.
Put a pot of water to boil for the linguine.
Add the can of cannellini beans to the Brussels sprouts, and bring the mixture to a boil thereby allowing the liquid to reduce. cook this way for for 5 minutes. By this time the water for the pasta should be boiling. Cook the pasta al dente.
Taste the Brussels sprout mixture for seasonings. Add salt and pepper to taste. A bit of hot pepperoncini may also be added at this point if desired. When the mixture has thickened and about half of the liquid had evaporated turn off the heat. By this time the pasta will be done. Drain it and add to the Brussels sprouts mixture. Turn the heat to high and stir for about 30 seconds, being sure to mix all ingredients well..
Last updated on:01/25/00 08:12:17 PM