Orecchiette with Brussels Sprouts, Parmasan, and Brown Butter Pecans
Community Recipe from
- Kosher salt
- 20 oz. Brussels sprouts, trimmed (4 cups)
- 3-1/2 Tbs. extra-virgin olive oil
- Freshly ground black pepper
- 1 lb. dried orecchiette
- 1-1/2 Tbs. unsalted butter
- 1/2 cup coarsely chopped pecans
- 2 large shallots, minced (3/4 cup)
- 3/4 cup heavy cream
- 4 oz. Gorgonzola, crumbled (1 cup)
- 1 Tbs. fresh lemon juice
- Position a rack in the lower third of the oven, set a heavy rimmed baking sheet on the rack, and heat the oven to 500°F. Bring a large pot of well-salted water to a boil over high heat.
- In a food processor fitted with the medium (4 mm) slicing disk, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the oil, sprinkle with 1-1/4 tsp. salt and 1/2 tsp. pepper, and toss until well coated. Remove the hot baking sheet from the oven and spread the Brussels sprouts on it in a single layer. Roast, stirring once about halfway through the cooking time, until the Brussels sprouts are tender and flecked with charred bits, 15 to 20 minutes.
- Meanwhile, cook the orecchiette according to package directions until just al dente.
- In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the pecans and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.
- Melt the remaining 1 Tbs. butter in the skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the cream and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.
- Drain the orecchiette and return it to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.
- serving suggestions
- Serve with a fresh salad or quick braised Acorn Squash with Rosemary and Brown Sugar.
- nutrition information (per serving):
- Calories (kcal): 670; Fat (g): 36; Fat Calories (kcal): 330; Saturated Fat (g): 14; Protein (g): 19; Monounsaturated Fat (g): 15; Carbohydrates (g): 67; Polyunsaturated Fat (g): 4.5; Sodium (mg): 700; Cholesterol (mg): 70; Fiber (g): 8;
- photo: Scott Phillips
- From Fine Cooking 102 , pp. 107
- October 29, 2009
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Orecchiette with Brussels Sprouts, Parmasan, and Brown Butter Pecans Recipe at a Glance
- COURSE: Main Dishes