This year unfortunately, after much anticipation for my Christmas holidays, the relentless flu struck my small family unit as well, forcing me to stay in bed even on Christmas Day! I had to capitulate because I didn’t have the strength to even stand. Today, however, a week later, I’m starting to see a beginning of recovery, not at my best yet, but slowly I know I’ll recover! In the days leading up to Christmas, I had experimented with this easy and tasty first course to propose here on the blog, but without having had the concrete opportunity to edit and share it on social media! A real shame because, if you love Brussels sprouts, it will literally win you over! It is a dish with a rustic flavor where the Brussels sprouts are sautéed together with onion and anchovies and then also combined with sun-dried tomatoes. The call to my beloved land is undisputed: the sweetness of these small and precious autumn vegetables will marry very well with the saltiness of anchovies and Sicilian dried cherry tomatoes, creating a simply amazing combination. And the final addition to the plating of the muddica atturrata, or toasted breadcrumbs, will represent the crowning of all these flavors! You can serve this first course on any occasion because, despite its simplicity, it will conquer the palate of your diners, without too much effort at the stove and with really few quality ingredients.
If you love pasta, also try these dishes that also recall a bit of Sicilianity:
- PASTA CHI MASCULINI E FINOCCHIETTU RIZZO (PASTA WITH ANCHOVIES AND WILD FENNEL – Traditional Catanese Recipe)
- WHOLE GRAIN TIMILÍA PENNE WITH ZUCCHINI FLOWER AND RICOTTA CREAM
- LINGUINE IN CONFIT TOMATO SAUCE AND BASIL CRUMBLE
- CASERECCE WITH YELLOW DATTERINI, CAPER GRANULES, AND MUDDICA ATTURRATA
- SPAGHETTI WITH CLAMS AND BROCCOLETTI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 11 oz orecchiette
- 1 lb Brussels sprouts
- 2 fillets anchovies in oil
- 1/2 golden onion
- 3.5 oz sun-dried tomatoes
- 1 cup breadcrumbs
- 1 tbsp white wine vinegar
- 5 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Colander
- 1 Cutting board
- 1 Pan
- 1 Saucepan
- 1 Small pot
- 2 Paper towels
- 1 Slotted spoon
- 1 Skillet
- 1 Ladle
Steps
Start by washing the Brussels sprouts thoroughly under running water, then remove the stem and any yellowed leaves with the help of a paring knife.
Transfer them to a cutting board and cut them in half.
Blanch them in a pot with plenty of salted water for 5′-6′ from boiling.
In the meantime, in a saucepan, heat 4 tablespoons of olive oil, then add the anchovy fillets in oil well-drained, lower the heat to minimum and let them stew and melt gently.
Once blanched, drain the Brussels sprouts with the help of a slotted spoon.
Add them to the sauté and raise the heat, browning them well for a few minutes until they start to brown. Add then some ladlefuls of still hot cooking water (I used about 150 ml).
Continue cooking for about 15′, on low heat, until the Brussels sprouts are well cooked and soft and the liquid has almost completely evaporated. If necessary during this time, you can add more broth as needed. Adjust salt and pepper.
Separately, in a small pot, blanch the sun-dried tomatoes in unsalted boiling water with a tablespoon of white wine vinegar for 2′-3′.
Then drain them very well using a slotted spoon.
Transfer them to kitchen paper and gently pat them dry.
In a small skillet, put 1-2 tablespoons of oil and toast the breadcrumbs for a few minutes on low heat, stirring continuously with a ladle to prevent burning and until reaching a nice golden color.
Slice the sun-dried tomatoes into thin strips using a chef’s knife.
Separately cook the orecchiette in the same cooking water of the Brussels sprouts, then drain them al dente.
Sauté them for a few minutes on low heat in the sauce and add also the sun-dried tomatoes, mix well, finally turn off and adjust salt and pepper if necessary.
Serve the orecchiette with Brussels sprouts, anchovies, and sun-dried tomatoes, sprinkling them with a little toasted breadcrumbs to taste.
And voilà… the orecchiette with Brussels sprouts, anchovies, and sun-dried tomatoes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 Orecchiette with Brussels sprouts, anchovies, and sun-dried tomatoes should be consumed immediately, but if there are leftovers, they can be stored in the refrigerator for 1-2 days in suitable refrigerated containers, preferably glass and hermetically sealed. Then just heat them in the microwave for a few minutes with a few tablespoons of broth or water and serve with a drizzle of raw oil.
