It is not quite normal to feel as joyous as I do when saying the words “Brussels sprouts”, but this recipe does not merely use said much-denigrated ingredient, it also celebrates it. Sprouts are nutty, fresh, gorgeous, and I regard this recipe as their seasonal showcase. Not Italian, you might say. Well, my inspiration for it is the one authentically defining dish of Valtellina, in Lombardy, up towards the Swiss border. That dish is pizzoccheri, a traditional winter-warmer hotchpotch of homemade buckwheat tagliatelle, potatoes, Savoy cabbage and Taleggio or fontina cheese, baked and flavoured with sage, garlic and Parmesan. You can buy pizzoccheri in boxes, with dried short lengths of buckwheat pasta, but for me it is too gummy and tastes nothing like the pizzoccheri I’ve eaten in Italy. I thought it better to do an Anglo version and very happy I am with it indeed.
Photo by Petrina Tinslay.
Recipe posted by Nigella