Orecchiette With Brussels Sprouts Gorgonzola & Brown Butter Pecans
Kosher salt
20 oz. Brussels sprouts, trimmed (4 cups)
31 Tbs. extra-virgin olive oil Freshly ground black pepper
1 lb. dried or ecchiette
11 Tbs. unsalted butter
1 cup coarsely chopped pecans
2 large shallots, minced (3 cup)
3 cup heavy cream
4 oz. Gorgonzola, crumbled (1 cup)
1 Tbs. freshly squeezed lemonJuice
1. 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.
2. 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 11 tsp. salt and 1 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.
3. Meanwhile, cook the orecchiette according to package directions until just
al dente.
4. In a medium heavy-duty skillet, melt 1 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.
5. 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 cup) of the Gorgonzola
and stir until melted.
6. 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.
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