Crispy Pasta Siracusana, Brussels sprouts, sole e sale, and a soft cheese sauce.
- 100g 00 flour
- 30g butter
- 15g salt
- 30g water
- 480g Orogel Brussels sprouts
- 80g Sole e Sale (naturally dried tomatoes, without using stoves or ovens)
- 180g Piacintinu ennese cheese
- 80g double cream
- extra virgin olive oil
- 1 Orogel garlic clove
- salt and pepper
Boil the Brussels sprouts, than cut them in halves. Make the dough and let it stand. Then roll it out and make fine spaghetti alla chitarra.
Fry the pasta in sunflower oil at 170° C. Sauté the sprout with garlic and diced dried tomatoes.
For the cheese sauce: let the cheese melt in a small saucepan with the double cream.
Spoon the cheese sauce in a plate, then add the crispy spaghetti, and top with sprouts and a drizzle of extra virgin olive oil.