Recipe: Bacon and Brussels Sprout Orecchiette

Rank: Easy

Time execution: 1 hr 45 min

Can be served for: 8 persons

Ingredients

• 2 teaspoon kosher salt, plus additional for seasoning pasta water


• 2 pound orecchiette


• 2 pound Brussels sprouts, separated into leaves


• 2 pound apple wood smoked bacon, chopped


• 2 cup freshly grated Parmesan


• 3/4 cup extra-virgin olive oil


• 2/3 cup apple cider vinegar


• 3 tablespoons Dijon mustard


• 2/3 cup pomegranate seeds

Directions

1. 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 40 seconds. Remove the leaves to the same tray using a spider. Cool slightly.


2. 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 20 minutes.


3. Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 4/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 2/4 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 2 hour or refrigerated up to 4 hours before serving.

Source: Bacon and Brussels Sprout Orecchiette