Orecchiette With Roasted Brussels Sprouts Recipes

Steps:

• Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.
• Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.
• Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.

Steps:

• Bring a large pot of salted water to a boil.
• Add 1 tablespoon each of the butter substitute and oil to a large nonstick skillet over medium heat. Add the onions and season with a bit of salt. Cook, stirring frequently, until the onions caramelize, about 15 minutes. Add the sausage and fennel seeds and cook, stirring occasionally, until the sausage is browned on all sides, about 8 minutes. Transfer the onions and sausage to a bowl or plate and set aside.
• Add the pasta to the boiling water and cook until al dente, about 10 minutes
• Meanwhile, add the remaining 1 tablespoon each butter substitute and oil to the skillet used to cook the onions. Heat over medium-high heat, then add the Brussels sprouts and season with salt and pepper. Cook, tossing frequently, until they begin to caramelize, about 3 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Return the onions and sausage to the skillet and keep warm over low heat.
• Drain the pasta, reserving some of the cooking liquid. Toss the pasta with the Brussels sprouts, onions and sausage in the skillet or a large bowl. Stir in the lemon zest. Moisten with some of the reserved cooking liquid as needed; drizzle with oil if it looks dry. Season with salt and pepper.
• Divide the pasta among dishes and serve.

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.

Steps:

• Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
• Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
• Work with one portion of dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
• Cut off little 1/3-inch thick pieces. Pick up knife with a rounded tip. Carefully hold one side of the dough with your index finger. Hold the knife in your other hand. Gently drag the small piece of dough towards you. Lift up the knife by the end in such a way that you get a thicker edge. You'll obtain a small disk of dough, thinner in the centre. Press the disk gently against your thumb and it will curve.
• Proceed the same way with the rest of the dough. Transfer orecchiette onto a floured surface and sprinkle with more semolina flour. Do not overlap orecchiette or they will stick together. Let dry for about 30 minutes before cooking.

Steps:

• Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
• Using your fingers, swirl ingredients together until combined.
• Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
• Gradually incorporate flour mixture into water using your fingers.
• Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
• Start to gather and knead dough, working it until no dry flour remains on work surface.
• Continue to knead until smooth and elastic, about 5 minutes.
• Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
• Roll 1 portion of dough into an 18-inch-long rope.
• Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
• Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
• Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.