Giada blanches Brussels sprout leaves with pasta water to include color and crunch to her pasta salad!
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Bacon and Brussels Sprout Orecchiette
DISH THANKS TO GIADA DE LAURENTIIS
Level: Easy
Overall: 1 hr 45 minutes (consists of marinating time).
Active: 25 minutes.
Yield: 8 portions.
Ingredients.
1 teaspoon kosher salt, plus extra for seasoning pasta water.
1 pound orecchiette.
1 pound Brussels sprouts, separated into leaves.
1 pound apple wood smoked bacon, sliced.
1 cup newly grated Parmesan.
3/4 cup extra-virgin olive oil.
1/3 cup apple cider vinegar.
2 tablespoons Dijon mustard.
1/2 cup pomegranate seeds.
Bring a big pot of water to a boil. Season kindly with salt and include the pasta. Cook up until just under al dente, about 9 minutes. Eliminate the pasta to a rimmed baking sheet utilizing a spider, enabling it to continue cooking and cool a little. Return the water to a boil and stir in the Brussels grow leaves. Simmer for 30 seconds. Get rid of 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 wood spoon, till the bacon is brown and crispy, about 10 minutes.
On the other hand, 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. Eliminate the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if preferred. Permit the salad to marinate at room temperature for 1 hour or cooled as much as 4 hours before serving.
Cook's Note.
You can also blanch and shock the Brussels grow leaves. To do so, prepare an ice bath in a medium bowl. Prepare the pot of water as above. Prepare the leaves up until brilliant green and just tender, about 1 minute and 30 seconds. Get rid of the leaves to the ice bath, utilizing a spider, to shock, until chilled. Drain well and blot dry with a towel. Set aside.
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Giada De Laurentiis' Bacon and Brussels Sprout Orecchiette|Giada's Holiday Handbook|Food Network.
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This looks amazing.
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It looks delicious!
Looks wonderful and she’s gorgeous yet lost a lot of weight
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Russel routs?!? Reee-heee-heee-heee… -Scooby
I love her recipes. They’re so healthy and tasty. That one looks fantastic!
Looks delicious thank you Giada
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half a cup of parmesan, proceeds to grate about a cup. ^-^
@William Pomeroy Dang, must have misheard. Still, can’t complain about extra parm. ^-^
@Momo WR I think it’s a cheese lover thing. I add cheese to a lot of dishes. Even if it’s not necessarily the right thing to do. Just because i love cheese. ^-^
And Parmesan is one of my favorites, right after Swiss cheese. A well aged sharp cheddar is third place.
@Jerome Thiel extra parm and extra garlic. Every time.
@William Pomeroy I eat garlic raw. So good!
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looks delicious!😊😍
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I have to make this. It looks so delicious!!!
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just once i’d love to hear her pronounce foods without the overkill fake Italian accent lol
It looks tasty 😋 ❤
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The most Beautiful and Talented chef on Earth
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This is a beautiful dish (no pun intended)… awesome recipe for fall & it’s easy, great contrast with the ingredients that’s the key PS love how she keeps it econo with the use of pots & dishes it really does make the kitchen vibe better
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I love bacon and I love Brussels sprouts so this is great
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Hmm…this might make me like Brussel sprouts. 😊
Yum!
Awesome! Love it. Gotta have it tonight.