Orecchiette With Brussels Sprouts, Gorgonzola, And Brown-Butter Pecans
20 oz Brussels sprouts,trimmed (4 cups)
3 -1/2 Tbs. extra-virgin-olive oil
Freshly ground black pepper
1 lb dried orecchiette
1 -1/2 Tbs. unsalted butter
1/2 c coarsely chopped pecans
2 large shallots,minced (3/4 cup)
3/4 c heavy cream
4 oz Gorgonzola,crumbled (1 cup)
1 Tbs. fresh lemon juice
Position a rack in the lower third of the oven, set a heavy rimmed
baking sheet on the rack, and heat the oven to 500F. 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.