Easily adapted to add a different vegetable and leave out the chilli flakes if you don’t like spice
60 g butter
20 g panko bread crumbs
3 tbsp fresh parsley, chopped
1 lemon, zested (save the juice for something else)
200 g brussels sprouts, halved
60 g butter
4 spring onions, sliced
pinch dry chilli flakes (optional)
splash white wine or dry vermouth
120 g orzo
20 g parmesan or vegetarian hard cheese, grated
Start by making the pangritata. Melt a small knob (about 1/4) on the butter in a pan. Add panko. stir to coat and toast on a medium heat watching all the time as they burn easily. As soon as the crumbs start to turn golden, tip into a bowl, add 1 tbsp parsley and a few pinches of the lemon zest (reserving the rest).
Bring a pan of salted water to the boil. Cook the brussels to your desired texture (i cooked mine for 6 minutes). With a slotted spoon to a bowl. (you don’t need to use the iced water I used in the film unless you are preparing ahead)
Bring the brussels sprout water back to the boil, drop in the pasta and cook to pack instructions (usually 10 minutes).
While the orzo is cooking, melt the rest of the butter in a pan, add the spring onions, parsley and chilli flakes if using. Sauté on a low light for 2 minutes, turn the heat up, add the sprouts, stir to coat, add a splash of wine and let it bubble for a couple of minutes.
Drain the orzo, stir into the pan with the brussels along with the rest of the parsley and lemon zest along with the parmesan.
Buttery Orzo with Brussels Sprouts & Pangritata
Ingredients
- 20 g panko breadcrumbs
- 60 g butter
- 3 tbbs parsley finely chopped
- 1 lemon zested (save the juice for another day)
- 200 g brussels sprouts halved
- 4 spring onion sliced
- pinch dry chilli flakes (optional)
- splash white wine or dry vermouth
- 120 g orzo
- 20 g parmesan or vegetarian hard cheese grated
Instructions
- Start by making the pangritata. Melt a small knob (about 1/4) on the butter in a pan. Add panko. stir to coat and toast on a medium heat watching all the time as they burn easily. As soon as the crumbs start to turn golden, tip into a bowl, add 1 tbsp parsley and a few pinches of the lemon zest (reserving the rest).
- Bring a pan of salted water to the boil. Cook the brussels to your desired texture (i cooked mine for 6 minutes). With a slotted spoon to a bowl. (you don't need to use the iced water I used in the film unless you are preparing ahead)
- Bring the brussels sprout water back to the boil, drop in the pasta and cook to pack instructions (usually 10 minutes).
- While the orzo is cooking, melt the rest of the butter in a pan, add the spring onions, parsley and chilli flakes if using. Sauté on a low light for 2 minutes, turn the heat up, add the sprouts, stir to coat, add a splash of wine and let it bubble for a couple of minutes.
- Drain the orzo, stir into the pan with the brussels along with the rest of the parsley and lemon zest along with the parmesan.
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