Orecchiette With Brussels Sprouts Gorgonzola And Brown Butter Pecans Recipes

ORECCHIETTE WITH BRUSSELS SPROUTS AND BRATWURST

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 minutes. Add the brussels sprouts, sauerkraut and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 minutes.
• Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 1/2 cups pasta cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the sausage mixture, Parmesan, sour cream and dill and stir until slightly thickened and saucy, about 2 minutes. Season with salt and pepper. Serve with more Parmesan, if desired.

ORECCHIETTE WITH BRUSSELS SPROUTS, GORGONZOLA, AND BROWN-BUTTER PECANS

Steps:

• 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. 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;

ORECCHIETTE WITH ROASTED BRUSSELS SPROUTS

Steps:

• In a large bowl, combine the Brussels sprouts, 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 30-40 minutes or until tender., Meanwhile, cook orecchiette according to package directions; drain, reserving 1 cup pasta water., In a small skillet, saute onions and garlic in butter for 1-2 minutes. Stir in wine. Bring to a boil; cook until liquid is reduced by half., In a food processor, combine the onion mixture, reserved pasta water and remaining salt and pepper. Cover and process until smooth., In a large saucepan, combine the Brussels sprouts, orecchiette, onion mixture, cream cheese and remaining oil. Cook over medium heat until heated through and cream cheese is melted, stirring frequently. Garnish with parsley.