Gnochetti With Brussel Sprouts Proscuitto And Pecans Recipes

BRUSSELS SPROUTS WITH TOASTED PECANS

Steps:

• In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
• Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
• Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
• Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

GNOCHETTI WITH BRUSSEL SPROUTS, PROSCUITTO, AND PECANS

Steps:

• In a skillet large enough to hold the brussel sprouts in one layer, heat the olive oil to medium and saute the proscuitto with the garlic cloves until the garlic is lightly browned and the proscuitto is crisp to nearly crisp, strirring occasionally for about 4 minutes. Remove the proscuitto and set aside on a plate lined with a paper towel; discard the garlic cloves. Increase the heat to medium high and add the brussel sprouts to the pan stiring to coat with the olive oil, adding additional olive oil if necessary. Let the sprouts cook undisturbed in one layer for five minutes until deeply browned. Meanwhile bring a pot of water to boil for the gnocchetti. When the sprouts are browned, season with salt and pepper and stir to let another side of the sprouts brown in the oil for another 3 to 4 minutes. Deglaze the pan with the water, stirring with a wooden spoon to loosen any caramelized bits on the bottom of the pan. Cover and reduce to a simmer. When the pasta water comes to boil, generously add salt and then add the gnochetti. Allow the gnochetti to cook until they float. Test the sprouts for doneness to al dente: they should pierce easily with a sharp knife without being mushy though they will have lost their bright green color on the outside. Scoop the gnochetti out of the water with a slotted spoon and add to the brussel sprouts. You needn't worry about adding additional water to the sprouts as the pasta water is quite flavorful. Stir in the cooked prosciutto and chopped pecans, coating the gnochetti and turn the heat to high to evaporate some of the remaining liquid until the sauce is thickened to the consistency of a vinaigrette. Remove from the heat and stir some fresh herbs of your choice. Serve immediately and enjoy!

BRUSSELS SPROUTS WITH GARLIC, PECANS AND BASIL

Steps:

• Combine brussels sprouts, cream and garlic in heavy large skillet. Bring to boil over medium-low heat. Cover skillet tightly and cook until brussels sprouts are crisp-tender but still bright green and almost all cream is absorbed, about 10 minutes.
• Meanwhile, finely grind pecans with basil leaves and lemon peel in processor. Add pecan mixture to skillet. Toss until brussels sprouts are coated. Season with salt and pepper. Transfer to serving bowl. Garnish with basil sprigs and lemon wedges, if desired, and serve.

PANCETTA BRUSSELS SPROUTS WITH CARAMELIZED PECANS

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
• Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
• Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
• Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
• Toss the roasted Brussels sprouts with caramelized pecans before serving.

CARAMELIZED BRUSSELS SPROUTS WITH PECANS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the pecan halves on a baking sheet and toast for 7 minutes or until lightly golden. Let cool.
• Remove the outer leaves of the brussel sprouts and trim the stems. If any of them are large cut in half.
• Bring a small saucepan of water to boil. Blanch the onions for one minute, and then drain and peel the outer layer of skin from each onion.
• In a small bowl combine the water, maple syrup and mustard and whisk.
• Heat a medium sized skillet before adding snything first; then add the oil, onions, and brussel sprouts and saute for a few minutes or until the sprouts begin to brown.
• Add the syrup mixture to the skillet, reduce the heat to low and cover the pan. Cook until the sprouts are tender and the liquid has turned to a glaze, which should take 10-12 minutes.
• Stir in the pecans, add the salt and pepper and serve while hot.