Saturday Beefcake: First Course

Leek, one half, thin slices
Butter, sweet
Virgin Olive Oil
Garlic, one clove, finely chopped
Lemon, one half
Dry White Wine, one glass
Thyme, dried
Brussels Sprouts, two cups, cut into slices
Sea Salt and Black Ground Pepper
Linguine, about 250 grams



1. Sauté the leek slices in a tablespoon each of butter and olive oil.
2. After 5 minutes add a clove of garlic finely chopped, the juice of half a lemon, a good pinch of dried thyme and half a glass of white wine.
3. Reduce it for another 7-10 minutes. Then add a glass of water and the brussels sprouts, cleaned and cut in halves or slices (depends a bit 'of how big they are), add salt and pepper.



4. Meanwhile cook the linguine al dente, drain and finish cooking in the pan with the sprouts (if anything, with a little adjustment of water from the pasta).
5. Toss it all, adjust the seasoning with olive oil, lemon juice, salt and pepper and serve with grated Parmesan cheese.