PASTA WITH BRUSSELS SPROUT AND LARDON
Be ready to fall in love with my unforgettable and delicious easy-peasy Brussels sprouts with lardons pasta creation!
A Delicate Tastes: Pasta with Brussels Sprouts and Lardon
Notoriously challenging to work with, Brussels sprouts often require finesse and creativity to unlock their true potential. In the realm of culinary experimentation, this pasta recipe stands as a testament to the art of showcasing the delicate flavors of these miniature cabbages. Prepare to embark on a gastronomic journey where tradition and innovation collide harmoniously…
Brussels Sprouts: A Culinary Renaissance
Brussels sprouts, often regarded as a humble vegetable, have a fascinating history that traces back to ancient Rome. Originally cultivated in what is now modern-day Belgium, these miniature vegetables were cherished for their nutritional value and unique taste. Over the centuries, they have endured a rollercoaster journey, falling in and out of favour with various culinary cultures. However, recent times have witnessed a renaissance in Brussels sprouts appreciation, as chefs and food enthusiasts rediscover their hidden potential.
A Personal Culinary Revelation
As a passionate advocate for culinary experimentation with my blog, this pasta dish has managed to captivate my family, particularly my son, who considers it his absolute favourite. With every bite, you will embark on a sensory adventure that celebrates the delicate essence of Brussels sprouts, leaving an indelible impression on your palate.
Orléans-Cléry Red Wine: A Palate-Enthralling Journey
To complement the refined taste of the Brussels sprout and lardons pasta, I recommend indulging in a glass of red Orléans-Cléry from the picturesque Loire Valley.
Orléans-Cléry, a captivating elixir derived solely from the luscious Cabernet Franc grape, stands as a testament to the winemaking excellence of the Loire Valley. Ascending from its esteemed Vin Délimité de Qualité Supérieure (VDQS) classification in 2006, this remarkable wine has proven its merit, positioned above the esteemed vin de pays (country wine) category but below the prestigious appellation d’origine contrôlée (AOC).
Cabernet Franc
Displaying a gradual reduction in the proportion of Cabernet Sauvignon, these wines embody the pinnacle of sophistication. The delicate dance of these varietals yields a wine of remarkable complexity, striking a balance between opulence and subtlety.
An Oenophile’s Temperature of Choice
To fully embrace the nuances and complexities of Orléans-Cléry, it is imperative to serve it at an optimal temperature. Between the realms of 12 and 14°C, the wine unfurls its symphony of flavors, allowing the discerning palate to appreciate the intricacies meticulously crafted by nature and winemakers alike.
Terroir: The Essence of Orléans-Cléry
Settled within the Central Vineyards region of the illustrious Loire Valley, the Orléans-Cléry sprawls across five captivating communes, gracing the southern banks of the majestic River Loire. Here, the soil, sandy and remarkably free-draining, imparts a distinctive character to the wine, setting Orléans-Cléry apart from its fellow red Orléans counterparts.
An encounter with Orléans-Cléry unveils a sensory symphony, wherein luminosity and fruitiness intertwine harmoniously. The wine delights the palate with enchanting black fruit flavors, while silky tannins caress the senses. The refreshing vibrancy and subtle hints of black pepper create a truly experience, culminating in a luxuriously smooth and lingering finish.
An Age-Worthy Elixir
Orléans-Cléry, while celebrated for its immediate allure, possesses the potential for graceful maturation. An embodiment of straightforwardness, integrity, and fruit-driven elegance, this wine is best savoured within a relatively short period, ideally between two and five years after bottling. Its true essence lies in its ability to captivate and transport the oenophile on a timeless journey.
A Loire Valley Luminary
Cabernet Franc, a late-ripening varietal, flourishes in the Loire Valley’s cool climate, bestowing upon it a unique distinction. While Cabernet Sauvignon struggles to reach phenolic maturity in this northern terrain, Cabernet Franc thrives, embellishing the region’s most exquisite red wines. It is this grape, with its elegant demeanour, that reigns supreme within the Orléans-Cléry appellation, an undeniable testament to its mastery.
Dive into the Brussels Sprouts Sensation!
If you are already hooked with this Gemmifera, try it in these glorious recipes :
In a soup version with butternut or in a savoury crumble with salmon!
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
PASTA WITH BRUSSELS SPROUT AND LARDONS
Ingredients
- 250 g brussels sprout
- 1 onion minced
- 100 g pancetta or smoked lardons
- 300 g short pasta penne for me
- 5 cl cooking water
- olive oil
- parmesan freshly grated
Instructions
- In a pan, sizzle the onion with a little bit of olive oil for 5 minutes.
- Add the lardons and the sprout. Cook for a further 5 minutes.
- Meanwhile, cook the pasta in a large volume of boiling water for 8 minutes.
- Pour the cooked pasta in the pan with the cooking water.
- Combine well and serve with parmesan.
Notes
