{"id":9212,"date":"2019-11-28T09:52:38","date_gmt":"2019-11-28T09:52:38","guid":{"rendered":"https:\/\/cookwithgusto.com\/?p=9212"},"modified":"2021-02-01T14:52:50","modified_gmt":"2021-02-01T14:52:50","slug":"pasta-brussels-sprouts-leeks-mozzarella","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=9212","title":{"rendered":"Pasta with Brussels sprouts, leeks and mozzarella"},"content":{"rendered":"<h4>Pasta with Brussels sprouts, leeks and mozzarella<\/h4>\n<div id=\"root\">Loading&#8230;<\/div>\n<p>    <script>\n        (function (w, d, s, o, f, js, fjs) {\n            w['BuildBubbles-Audio-Player'] = o; w[o] = w[o] || function () { (w[o].q = w[o].q || []).push(arguments) };\n            js = d.createElement(s), fjs = d.getElementsByTagName(s)[0];\n            js.id = o; js.src = f; js.async = 1; fjs.parentNode.insertBefore(js, fjs);\n        }(window, document, 'script', 'w1', 'https:\/\/vasinl124.github.io\/buildbubbles-audio-player-widget\/build\/widget.js'));\n        w1('init', { targetElementId: 'root' });\n        w1('episodeid', { id: '601814cc95c29e0017981757', center: true });\n    <\/script><\/p>\n<p>This recipe has few ingredients but a lot of flavour, thanks to some simple cooking tricks. It is a healthy and different way to enjoy Brussels sprouts.<\/p>\n<h5>Serves 2<\/h5>\n<h5>Ingredients<\/h5>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_ingredients.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9213 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_ingredients.jpg\" alt=\"pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_ingredients\" width=\"300\" height=\"229\" \/><\/a><\/p>\n<p>Pasta gr. 200 (we have used strozzapreti, you can use other pasta shapes as you like)<\/p>\n<p>Anchovy in oil 1<\/p>\n<p>Leek 1<\/p>\n<p>Brussels sprouts gr. 200<\/p>\n<p>Buffalo mozzarella gr. 150 (or other delicate cheese as you like)<\/p>\n<p><strong><a href=\"https:\/\/tastewithgusto.ie\/shop\/7-olive-oils\/\">Extra virgin olive oil<\/a><\/strong> 2 tablespoon<\/p>\n<p>Salt<\/p>\n<p>Pepper<\/p>\n<p>Parsley 1 tuft<\/p>\n<h5>Equipment<\/h5>\n<p>Non-stick frying pan, chopping board, knife, large sauce-pan.<\/p>\n<h5>Preparation<\/h5>\n<p>Cut the leek into slices.<\/p>\n<p>Clean the Brussels sprouts thoroughly, remove the stem, wash and cut each in half.<\/p>\n<p>Wash the parsley and chop with a knife.<\/p>\n<p>In a pan with oil gently cook anchovies and leek for a few minutes.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_pan.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9214 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_pan.jpg\" alt=\"pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_pan\" width=\"300\" height=\"241\" \/><\/a><\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_anchovies.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9216 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_anchovies.jpg\" alt=\"pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_anchovies\" width=\"300\" height=\"239\" \/><\/a><\/p>\n<p>Meanwhile, boil the Brussels sprouts in salted water for 5 minutes. (*Do not throw away the cooking water from the Brussel sprouts, because it will be used to cook the pasta).<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_boil.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9215 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_boil.jpg\" alt=\"pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_boil\" width=\"300\" height=\"221\" \/><\/a><\/p>\n<p>Remove the Brussels sprouts with a slotted spoon and place them directly into the pan, leaving a few sprouts and leaves in the pot.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_sprouts_pan.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9217 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_sprouts_pan.jpg\" alt=\"pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_sprouts_pan\" width=\"300\" height=\"248\" \/><\/a><\/p>\n<p>Adjust the vegetable sauce with a pinch of salt and a pinch of pepper, then cook for 10 minutes.<\/p>\n<p>Cut the mozzarella into small pieces.<\/p>\n<p>Cook the pasta in the same cooking water as the Brussels sprouts and set aside a cup of cooking water.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_cook_pasta.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9218 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_cook_pasta.jpg\" alt=\"pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_cook_pasta\" width=\"300\" height=\"217\" srcset=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_cook_pasta.jpg 300w, https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_cook_pasta-78x55.jpg 78w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Drain the pasta one minute before the cooking time indicated on the package.\u00a0 Pour the drained pasta into the pan with the sauce, add a few tablespoons of the reserved pasta water, and continue cooking. Add more liquid if it seems dry. Add the chopped parsley, mix, and turn off the heat.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_pasta_is_cooked.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9219 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_pasta_is_cooked.jpg\" alt=\"pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto_pasta_is_cooked\" width=\"300\" height=\"224\" \/><\/a><\/p>\n<p>Serve and add the mozzarella cut into small pieces directly on the plate.<\/p>\n<p><a href=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/300_bf_3_pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto.jpg\"><img decoding=\"async\" class=\"size-full wp-image-9220 alignnone\" src=\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/11\/300_bf_3_pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto.jpg\" alt=\"300_bf_3_pasta_bruxelles_sprouts_leeks_cheese_recipe_taste_with_gusto\" width=\"300\" height=\"239\" \/><\/a><\/p>\n<h5>Tips<\/h5>\n<p>If you are a vegetarian, you can use some chopped capers to give flavor instead of anchovies. Instead of mozzarella, you can use grated Parmigiano Reggiano or Grana Padano cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta with Brussels sprouts, leeks and mozzarella Loading&#8230; This recipe has few ingredients but a lot of flavour, thanks to some simple cooking tricks. It is a healthy and different way to enjoy Brussels sprouts. Serves 2 Ingredients Pasta gr. 200 (we have used strozzapreti, you can use other pasta shapes as you like) Anchovy [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":9222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-9212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9212"}],"version-history":[{"count":6,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9212\/revisions"}],"predecessor-version":[{"id":10451,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/posts\/9212\/revisions\/10451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=\/wp\/v2\/media\/9222"}],"wp:attachment":[{"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookwithgusto.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}