Linguine with Brussel Sprouts Barigoule
Submitted by happyzhangbo
Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
50 minLinguine with Brussels sprouts barigoule takes its name from the Provençal braising technique traditionally used for artichokes and applies it to winter brassicas. Savoy cabbage, leeks, and Brussels sprouts all slowly soften in white wine, lemon juice, water, thyme, olive oil, and butter until they turn tender and herbaceous with a light broth pooled around them.
That broth is the whole point. It carries acidity, fat, and herb perfume, and when you stir in almost-al-dente linguine plus a couple cups of starchy pasta water, everything comes together as a loose, brothy vegetable pasta. Saving the outer sprout leaves for the last few minutes gives them a slightly crisp edge that contrasts with the buttery braise underneath.
Kitchen Tips
- Quarter the Brussels sprouts through the stem so they stay intact in the braise instead of falling apart into leaves.
- Wash the leeks after slicing. Silt hides between rings and a quick post-chop soak is the only way to get it all out.
- Cook pasta one minute shy of al dente, then finish it in the vegetable pan. The starch off the pasta thickens the broth so it clings instead of puddling.
- Finish with a drizzle of good olive oil and a big grating of parmesan. The cheese is what makes the whole plate feel rich.
Variations
- Add a few smashed anchovy fillets with the garlic for deeper umami and classic Provencal salt.
- Stir in a handful of toasted pine nuts at the end for buttery crunch.
- Swap linguine for orecchiette, which catches the broth in every little cup.
Ingredients
Directions
Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise.
Thinly slice leeks, then wash .
Cook leeks and cabbage in 2 tablespoons oil and 2 tablespoon butter with ¼ teaspoon each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes.
Add garlic and cook, stirring, 1 minute.
Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes.
Add water, lemon juice, ½ teaspoon thyme, and remaining tablespoon each of oil and butter.
Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes.
Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.
Cook linguine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quart water) until almost al dente.
Reserve 2 cups pasta-cooking water, then drain pasta.
Stir linguine into vegetables with reserved cooking water and ¼ teaspoon each of salt and pepper.
Simmer until pasta is al dente, 2 to 3 minutes.
Remove from heat and toss with parsley, remaining ½ teaspoon thyme, and salt to taste.
Serve pasta in shallow bowls with some of broth.
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