Tagged: Brussels Sprouts
Pasta with Brussels Sprouts, Pancetta and Parmesan
Pasta with Brussels Sprouts, :: Prosciutto and Parmesan
Serves :: 4
8 oz (1/2 box/bag) tubular pasta (I used casarecce here, thank you Eataly!)
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1/4 cup low-sodium chicken broth
4 cups Brussels sprouts, trimmed and thinly sliced
2 slices prosciutto, roughly chopped
salt and freshly ground pepper to taste
1/4 - 1/2 teaspoon red pepper flakes or 1 small chili pepper, thinly sliced
1/2 cup whole milk
1 1/2 tablespoons butter
2/3 cup freshly grated Parmesan or pecorino Romano cheese
Cook pasta for 11-13 minutes in salted boiling water.
While water is boiling, add olive oil to pan and cook garlic for 2 to 3 minutes over medium-low heat. Increase heat to medium-high and add Brussels sprouts and chicken broth. Saute for 5 minutes, add prosciutto, season with salt, pepper and red pepper flakes. Cook until sprouts are soft, about another 7 to 8 minutes.
In a separate small saucepan, combine butter, milk and cheese over medium-low heat. Bring to a simmer and allow cheese to fully melt.
Drain pasta and add back to pot. Toss pasta with Brussels sprouts mixture and cheese sauce and serve.
In the Kitchen :: Giving Thanks
The countdown to Thanksgiving is on...48 hours and going quickly. If you're still stuck on what to pair with the turkey and stuffing, here's a few ideas to get you going.
This starter has become a go-to staple in my family...and with a few friends families as well. It's one of my all-time favorites for fall. Butternut Squash Bruschetta with Pine Nuts & Sour Cherries. I'm thinking of changing things up a little this year and doing a riff off my mom's infamous chicken liver pate (chopped liver's basically a must at any holiday in my family). Just a little indulgence to kickoff the holiday. Chicken liver crostini with pickled shallots and sliced apples.
A bright and seasonal salad and a flavorful vegetable side or two brings wholesome balance to the table...color's never a bad thing on your plate. Pear & Pomegranate Fall Salad with Champagne Vinaigrette. Simple Pear & Pecorino Salad. Balsamic Roasted Pumpkin with Crispy Shallots & Goat Cheese. I'll likely be whipping up some sort of Brussels sprout dish like this one (my newest obsession featured on Levo League) or my faii-proof roasted Brussels sprouts with balsamic reduction and toasted pecans.
And seeing that Thanksgiving is the holiday that hinges around a day of grandiose eating, even with my healthful angle, dessert is absolutely on the menu. Autumn Apple Tart with Spiced Caramel Sauce. Pear-Caramel Tart with Almond Crust.
Whatever you end up making, here's to a warm and relaxed holiday filled with family, friends and delicious fresh food.
More Dishes you might like
Farro with Thyme-Roasted Mushrooms and Truffle Oil
Farro: a toothsome, nutty whole grain of Italian-origin that's rich in fiber and makes the perfect base for a cozy, satisfying comfort meal when the weather dips. DIsh up a bowl of this stuff and you'll be feeling nice and toasty in no time.
Farro :: with Thyme-Roasted Mushrooms and Truffle Oil
Serves :: 4
2 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 shallots, finely sliced
1 cup farro
2 cups rich chicken or vegetable broth
2 cups mixed cremini and chanterelle mushrooms
3-4 sprigs of fresh thyme
1/4 teaspoon salt
1/2 to 1 teaspoon black truffle oil
1/2 cup finely grated parmesan or pecorino Romano cheese
salt and fresh cracked pepper to taste
Preheat oven to 375F.
In a heavy-bottomed sauce pan or Dutch oven, heat 1 tablespoon olive oil over medium heat and saute garlic and shallots for 1 minute. Add in farro and cook until fragrant, about 2 minutes. Pour broth into pan and increase heat to medium-high. Cover and allow to cook about 25-30 minutes, until farro is tender but toothsome.
While farro is cooking, toss mushrooms with remaining olive oil, thyme and 1/4 teaspoon salt. Roast on a baking sheet for 15 to 20 minutes.
Add mushrooms to farro and mix in truffle oil, cheese and salt and pepper.
*For a heartier dish, toss in roasted Brussels sprouts--these above happen to be roasted with salt, pepper, olive oil and a touch of maple syrup.