Yummy dinner for you gluten-free peeps.

17 10 2012
 Brussels Sprouts, Gorgonzola, Prosciutto and Brown-Butter Pecans
 
From Fine Cooking— with my own changes to make it gluten free and lower in fat… the original called for this to be a pasta dish, and I find it’s fine without the pasta!  The Brussels sprouts lose their acidity when roasted like this and the Gorgonzola is very rich (you can easily reduce the amount of cheese if it’s too much for you.)  I also halved the cream and subbed white wine, which keeps it a little lighter and still flavorful.  Of course the alcohol cooks off, and you’re just left with flavor 🙂
 
Orecchiette with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans recipe

 

You’d be hard-pressed to find a more perfect fall pasta dish. For a sweet, nutty flavor, roast the Brussels sprouts until they’re just this side of charred.

 
Serves 4
 
Kosher salt
20 oz. Brussels sprouts, trimmed (4 cups)
3-1/2 Tbs. extra-virgin olive oil
Freshly ground black pepper
1-1/2 Tbs. unsalted butter
1/2 cup coarsely chopped pecans
2 large shallots, minced (3/4 cup)
1/3 cup heavy cream
1/3-1/2 cup white wine
4 oz. Gorgonzola, crumbled (1 cup)
2-4 oz sliced prosciutto or ham (optional)
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 500°F. 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.

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 prosciutto and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the cream and white wine and bring to a simmer. Off the heat, add 3 oz. (3/4 cup) of the Gorgonzola and stir until melted.

Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well. Serve, sprinkled with the pecans and the remaining Gorgonzola.

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