Confession: I practically didn’t make today’s picked dish for The Food Matters Task. The dish, Baked Rigatoni with Brussels Sprouts, Figs, and Bleu Cheese (page 221) is in fact the dish that motivated among my preferred meals, my roasted brussels sprouts and cranberries with barley. This dish likewise advises me of my orecchiette with spinach and gorgonzola sauce, which is comparable in its simpleness, and my Gala apple, Gorgonzola and pecan salad, a fall favorite.
Provided the success of all 3 of those other dishes, I in some way still questioned that apples and pasta made good sense together.
I might not have actually been more incorrect. It resembles all 3 of those other meals tossed a celebration for Mark Bittman in my oven and, 15 minutes later on, this gorgeous, bubbling winter season banquet popped out. The resulting meal is one that integrates the very best qualities of all 3 of the others: it’s a hot, healthy, and total meal filled with fresh fruit and vegetables, with a light, velvety sauce, topped with toasted pecans and a capture of lemon. This tasty meal has actually landed completely on my lineup of all-star suppers.
If you’re a fan of blue cheese, Brussels sprouts, apples and pasta separately, I assure you’ll like them integrated. Please attempt this one. Maybe for supper, possibly tonight? Certainly make it prior to the weather condition warms up and Brussels sprouts and apples entirely fall out of season (sniffle).
The strategy here might not be more easy: boil water, slice some veggies and fruit, toss pasta into the pot and, a couple of minutes later on, toss in the sprouts. Drain pipes, blend in some cheese, sliced apples, and a splash of oil and cooking water, bake in the oven for 15 to 20 minutes, and leading with pecans and a capture of lemon. Supper is served!
Baked Chiocciole with Brussels Sprouts, Apples and Blue Cheese
- Preparation Time: 15 minutes
- Prepare Time: 15 minutes
- Overall Time: thirty minutes
- Yield: 4
- Classification: Meal
An exceptionally easy and tasty winter season meal. It benefits you, too. Make this for supper!
- 1 tablespoon olive oil
- 2.5 ounces entire wheat chiocciole (about 2 cups of dried chiocciole)
- 1 pound Brussels sprouts, approximately sliced
- 1/3 cup Gorgonzola cheese, plus more for spraying on the top
- 2 medium natural Fuji apples, approximately sliced
- Black pepper
- 1/3 cup toasted pecans
- 1/2 to 1 little lemon, squeezed over the prepared pasta
- Heat the oven to 400 degrees Fahrenheit. Grease a 9 × 9-inch baking pan. Bring a big pot of salted water to a boil. Include the pasta and prepare it midway through (start monitoring after 3 minutes; it ought to still be rather firm inside). Include the Brussels sprouts to the pot and cook, till the pasta and veggies are simply hardly tender, another 3 minutes. Drain pipes, scheduling a few of the cooking water, and return the pasta and Brussels sprouts to the pot.
- Stir in the gorgonzola cheese, apples, olive oil, and a splash of the cooking water. Sprinkle with salt and pepper, toss, and taste and change the spices. Put the pasta mix into the ready pan. Sprinkle with a bit more Gorgonzola cheese.
- Bake, inspecting one or two times and including a bit more of the cooking water if the pasta looks too dry, till the mix is bubbling, 15 to 20 minutes (mine took 20). Sprinkle lemon juice over the meal and garnish it with sliced, toasted pecans.
Dish adjusted from The Food Matters Cookbook.
Make it nut totally free: Leave out the pecans
▸ Nutrition Details
The info revealed is a quote offered by an online nutrition calculator. It ought to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.
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