Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Show:
Giada's Holiday Handbook
Episode:
Giada's Fall Festival
Bacon and Brussels Sprout Orecchiette
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- Level: Easy
- Total: 1 hr 45 min (includes marinating time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 736
- Total Fat
- 49 g
- Saturated Fat
- 14 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 50 mg
- Sodium
- 693 mg
- Level: Easy
- Total: 1 hr 45 min (includes marinating time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 736
- Total Fat
- 49 g
- Saturated Fat
- 14 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 23 g
- Cholesterol
- 50 mg
- Sodium
- 693 mg
Ingredients
Directions
Try this cooking class now
11m
Easy
CLASS
- 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.
Cook’s Note
You can also blanch and shock the Brussels sprout leaves. To do so, prepare an ice bath in a medium bowl. Prepare the pot of water as above. Cook the leaves until bright green and just tender, about 1 minute and 30 seconds. Remove the leaves to the ice bath, using a spider, to shock, until chilled. Drain well and blot dry with a towel. Set aside.
