Spaghetti with Brussels Sprout Salami Caper and Olive Breadcrumb Topping

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Photography Andy Arnfield – The Gourmet Grocer

All you brussels sprout haters look away, as today I am feeding my addiction of these delicious beauties. You either love them or hate them and I love them. I think a lot of people have been scared off by their parents boiling the life out of sprouts, until their colour disappears and so much that you need a straw to eat them, but cooked correctly good old brussels sprout are divine.
In this dish they are cooked al dente so they have a nice crisp bite and are nicely charred on the outside. Mixed in with the salty olives, salami and capers dressed in olive oil and lemon the sprouts are just perfect. Also in this dish I used Panko breadcrumbs which are available at your local Asian supermarket, they are really crispy and give a fantastic crunch in the topping. Enjoy!

INGREDIENTS

Serves 4

250g spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
200g brussels sprouts, cut in half
100g Italian salami
1 cup Panko breadcrumbs
1/2 cup black olives
2 tablespoon capers
2 tablespoons snipped chives
Salt
Pepper
Lemon wedges, for serving

HOW TO MAKE THIS RECIPE

In a pot of salted boiling water, cook the spaghetti until al dente. Meanwhile, in a large nonstick pan, heat the 1/4 cup of olive oil. Add the brussels sprouts, olives, capers and salami and cook over moderately high heat, stirring, until the salami is browned and cooked through, about 5 minutes. Stir in the Panko and cook until crisp, 3 minutes. Stir in the chives and season with salt and pepper. Drain the spaghetti. Top with the brussels sprout mixture, drizzle with olive oil and serve with lemon wedges.

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