This is from Bon Appetit, I made a couple changes. Next time I would add more brussles sprouts.
2 TBSP olive oil, divided
1/2 pound Brussels sprouts, shredded in a food processor
8 oz pasta
4 oz pancetta, finely chopped
1/2 tsp black pepper
4 TBSP butter
1/3 c grated Pecorino plus more
2 large egg yolks, beaten to blend
Heat 1 TBSP oil in a large skillet over high heat. Working in batches, add Brussels sprout leaves and cook, tossing occasionally, until charred in spots and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out skillet.
Cook pasta in a large pot of boiling salted water, reserving 1 cup pasta cooking liquid.
Meanwhile, heat remaining 1 tablespoon oil in same skillet over medium heat. Add guanciale and cook, stirring often, until slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant, about 30 seconds. Immediately add 1/2 c pasta cooking liquid to keep pasta from burning; reduce heat to low and gradually add butter, swirling skillet.
Add pasta to skillet and toss to coat. Add Pecorino; toss to combine. Remove from heat; mix in egg yolks. Add reserved Brussels sprout leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin sauce.
So I had gum surgery yesterday and was in need of soft food, and this frittata for the bill. It was inspired by F&W Mag, though I made a few changes to lower the fat and calories by swapping most of the eggs for egg whites and reducing the cheese while upping the veg. The result – yummy!
1/2 lb bacon, diced
4 shallots, halved and thinly sliced
1 lb shredded Brussels sprouts
Salt and pepper
6 egg whites
2 TBSP milk
1 c shredded Gruyère
1/4 cup snipped chives
Preheat oven to 400.
In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and cook, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes.
Meanwhile, in a large bowl, beat the eggs with the milk, salt and pepper. Stir in the cheese and snipped chives.
Pour the egg mixture into the skillet. Transfer the skillet to the oven and bake the frittata until the center is just set about 10 minutes. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate.
I can’t resist the gorgeous Brussels sprouts at the farmers market. I love shredding them in the food processor for a quick meal. This one is packed with lots of flavor and texture.
1 1/4 lb Brussels sprouts, shredded
2 tsp olive oil, divided
1/2 yellow onion, diced
1/3 c pecans, toasted and chopped
1/3 c dried cranberries
1/3 c grated Pecorino
1/2 tsp ground pepper
Salt to taste
Heat 1 teaspoon of olive oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions are soft, 4 to 5 minutes.
Add the remaining 1 teaspoon of olive oil to the skillet, then add the Brussels sprouts. Cook, stirring occasionally, until the Brussels sprouts are tender, but still bright green.
Stir in the pecans, dried cranberries, cheese and pepper. Taste and season with additional salt, if desired.