Baked Chiocciole with Brussels Sprouts, Apples and Cheese:
Chiocciole Given the victory of all three of those other recipes, I some way or another still questioned that apples and pasta made sense together.
I might not have been more off-base. It’s like all three of those other dishes tossed a party for Check Bittman in my stove and, 15 minutes afterward, this wonderful, bubbling winter devour popped out. The coming about the dish is one that combines the best qualities of all three of the others: it’s a hot, sound, and total feast full of new deliver, with a light, rich sauce, topped with toasted pecans and a crush of lemon. This delicious dish has landed for all time on my program of all-star dinners.
If you’re a fan of blue cheese, Brussels grows, apples, and pasta independently, I guarantee you’ll cherish them combined. If it’s not too much trouble attempt this one. Maybe for supper, possibly today evening time? Unquestionably it has been some time recently since the climate warms up Brussels grows and apples drop out of season (sniffle).
The procedure here may not be more basic: bubble water, chop a few vegetables and natural products, hurl pasta into the pot and, a few minutes afterward, hurl in the grows. Deplete, blend in a few cheese, chopped apples, and a sprinkle of oil and cooking water, heat in the broiler for 15 to 20 minutes, and best with pecans and a press of lemon. Supper is served!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 minutes
INGREDIENTS
- 1 tablespoon olive oil
- Salt
- 2.5 ounces whole wheat chiocciole (about 2 cups of dried chiocciole)
- 1 pound Brussels grows, generally chopped
- ⅓ cup Gorgonzola cheese, also more for sprinkling on top
- 2 medium natural Fuji apples, generally chopped
- Black pepper
- ⅓ cup toasted pecans
- ½ to 1 small lemon, pressed over the cooked pasta
INSTRUCTIONS
- Heat the oven to 400 degrees Fahrenheit. Oil a 9×9-inch heating skillet. Bring an expansive pot of salted water to a bubble. Include the pasta and cook it midway through (begin checking after 3 minutes; it ought to still have a very firm interior). Include the Brussels grows in the pot and cook until the pasta and vegetables are fair scarcely delicate, another 3 minutes. Deplete, saving a few of the cooking water, and return the pasta and Brussels grows to the pot.
- Stir in the gorgonzola cheese, apples, olive oil, and a sprinkle of the cooking water. Sprinkle with salt and pepper, hurl, and taste and alter the flavoring. Pour the pasta blend into the arranged dish. Sprinkle with a small bit more Gorgonzola cheese.
- Bake, checking once or twice and including a bit more of the cooking water if the pasta looks as well dry, until the blend is bubbling, 15 to 20 minutes (mine took 20). Sprinkle lemon juice over the dish and embellish it with chopped, toasted pecans.