Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 4 oz. Gorgonzola, crumbled (1 cup)
  • ¾ cup heavy cream
  • 2 large shallots, minced (¾ cup)
  • Freshly ground black pepper
  • 20 oz. Brussels sprouts, trimmed (4 cups)
  • 3-½ Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • ½ cup coarsely chopped pecans
    • 1 lb. dried orecchiette
    • 1 Tbs. fresh lemon juice
    • 1-½ Tbs. unsalted butter

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 ...

View full recipe at Fine Cooking

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