Pan fry chorizo and locally grown Brussels sprouts, tossed with free-range Yorkshire egg yolks, Yorkshire Pasta company fusilli and Parmesan for an creamy mid week tea.
Serves 2 | Preperation time 10 minutes | Cooking time 25 minutes
INGREDIENTS
2 tsp olive oil
140g sliced chorizo
250g Locally grown Brussels sprouts
200g Yorkshire Pasta Company Fusilli
3 Free range egg yolks
150ml single cream
50ml milk
25g grated parmesan, or other hard sharp cheese
black pepper , to taste
METHOD
Heat a large frying pan with the olive oil and boil a large pan of salted water.
Add the sliced chorizo to the frying pan and cook for 5 minutes, stirring, until the oils are released into the pan.
Add the sliced Brussels sprouts to the frying pan, season and cook for 10 mins, stirring now and then, until tender.
Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Whisk the egg yolks, single cream and milk with the grated Parmesan and a good grind of black pepper.
When the pasta is cooked, drain, reserving a cup of the cooking water, and add the pasta to the frying pan. Turn the heat to very low and add the egg mixture.
Toss everything together for 2-3 mins until the sauce has thickened, adding a splash more water if it looks to dry.
Serve with extra Parmesan.
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