Orecchiette with Brussels Sprouts and Bacon

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by Michael on May 15, 2013 · 0 comments

in Main Dishes,Pasta,Recipes

Orecchiette with Brussels Sprouts and Bacon. And don’t forget the hazelnuts.

It’s been awhile since I looked at this recipe and the first draft was OK. The second was better and now this one makes sense. Actually it;s the fourth version. The first having been written in the little blue book of recipes. When you write recipes, it’s hard to explain what ou do. First I just sort of takes notes in the book. But it;s hard to remember to measure, time and not fuss with the final product.

Next I fiddle with the details. I cook it a few times and revise the instructions and rewrite again. By the time yo get the recipe here on the blog, it’s been through the grinder a few times. But while it may seem sometimes that I just whipped it up, I do want you to be able to reliably cook the dish.

And since its brussels sprouts; arguably the most hated of all the vegetables, you have to get this stuff right – write?

Ingredients

1/2 cup hazelnuts, pine nuts or walnuts
2 cups chicken stock or 1 can broth
1 cup white wine
1 pound Brussels sprouts, halved if large
1 pound orecchiette pasta
3 slices of thick-cut bacon,
4 tablespoons unsalted butter
1 cup freshly grated Parmigiano-Reggiano, Asiago or other hard sharp cheese.
Freshly ground pepper
Salt
Equipment:
One large heavy non-stick skillet. One large pasta pot. One small sauce pan.

Directions:

Preheat the oven to 375°.
Spread the hazelnuts in a pie plate and toast for 8 minutes, or until fragrant.
Let the nuts cool, then smash them up.
If you cannot find hazel, get filberts, almonds, pine nuts or walnuts.

Read the rest of the directions as they all happen at the same time.

In a small saucepan, boil the chicken stock and wine until reduced to 1 cup, about 15 minutes; keep warm.

Bring a large pot of salted water to a boil.
Add the Brussels sprouts, cover and cook until crisp-tender, about 5 minutes. Using a slotted spoon, remove the Brussels sprouts and pat them dry.

Return the water to a boil.
Add the orecchiette and cook until al dente, 12 to 15 minutes; drain.

I a large, deep skillet, cook the bacon over moderately high heat until crisp.
Drain the bacon on paper towels.

Add the butter to the skillet and cook over moderately high heat until browned and nutty, about 3 minutes.
Add the Brussels sprouts and hazelnuts and cook until heated through, about 2 minutes.
Add the orecchiette along with the reduced chicken stock and simmer, stirring, until the sauce is slightly absorbed, about 2 minutes.
Stir in 1/2 cup of the Parmigiano cheese, season with salt and pepper.
Transfer to a large serving bowl.
Garnish with crumbled bacon and  the remaining 1/2 cup of cheese and serve.

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