Dhanson at 19:01, 27 December 2022

2022-12-27T19:01:16Z

← Older revision		Revision as of 19:01, 27 December 2022
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=		\|PrepTime=30 min
	\|CookTime=		\|CookTime=30 min
	\|Source=''Smitten Kitchen Everyday'' (pg 157)		\|Source=''Smitten Kitchen Everyday'' (pg 157)
	\|Yield=4 servings		\|Yield=4 servings
	\|Rating={{~~unrated~~}}		\|Rating={{Very Good}}
	}}		}}
	=== Ingredients ===		=== Ingredients ===

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''Smitten Kitchen Everyday'' (pg 157) |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 1/2 lb pasta, like gemelli, or something twisty * 2 T unsalted butter, plus more for the baking dish * 1 T olive oil * 2 garlic cloves, minced * 10 oz thinly sliced or shredded brussels sprouts * salt and freshly ground black pepper * finely grated zest of 1/2 lemon * 3 T all-purpose flour * 1 3/4 c vegetable broth * juice of..."

2022-11-19T04:32:39Z

Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=''Smitten Kitchen Everyday'' (pg 157) |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 1/2 lb pasta, like gemelli, or something twisty * 2 T unsalted butter, plus more for the baking dish * 1 T olive oil * 2 garlic cloves, minced * 10 oz thinly sliced or shredded brussels sprouts * salt and freshly ground black pepper * finely grated zest of 1/2 lemon * 3 T all-purpose flour * 1 3/4 c vegetable broth * juice of..."

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{{RecipeSummary
|PrepTime=
|CookTime=
|Source=''Smitten Kitchen Everyday'' (pg 157)
|Yield=4 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 1/2 lb pasta, like gemelli, or something twisty
* 2 T unsalted butter, plus more for the baking dish
* 1 T olive oil
* 2 garlic cloves, minced
* 10 oz thinly sliced or shredded brussels sprouts
* salt and freshly ground black pepper
* finely grated zest of 1/2 lemon
* 3 T all-purpose flour
* 1 3/4 c vegetable broth
* juice of 1/2 lemon
* 1/2 c finely grated Parmesan
* 1 c coarsely grated Gruyere
* 1 c coarsely grated fontina<ref>You can swap in another cheese you prefer, either in the same family (Swiss, Conte, etc.) or fontina.</ref>

=== Preparation ===
Bring a pot of well-salted water to a boil. Add the pasta and cook until very al dente, a full 2 minutes before perfect doneness. Drain and set aside.

Heat the oven to 400°. Butter a 2-quart or 9-inch round baking dish.

Heat the olive oil in a large, deep skillet (or in the bottom of the pot where you just cooked your pasta) over medium-high heat.

Once it's hot, add the garlic and let it sizzle for 10-20 seconds, then add the brussels sprouts.

Season well with salt and pepper and saute for 2 to 3 minutes, until brighter green but barely wilted.

Add the lemon zest and stir to mix. Add 2 tablespoons butter and stir until melted.

Sprinkle the flour in and stir until you no longer see it.

Add the broth a glug at a time, stirring constantly. Once all the broth is added, simmer the sauce for 2-3 minutes.

Remove from the heat and stir in the lemon juice, then the cooked pasta; stir to evenly coat.

Combine the cheeses in a bowl and stir in all but 2/3 cup of them into the pasta and sauce.

Taste and adjust the seasons; don't hold back on black pepper here.

Scrape the pasta mixture into the prepared baking dish and sprinkle with the reserved cheese.

Bake for 25-30 minutes, until browned on top.

=== Notes ===
* This dish is also good with asparagus and other spring vegetables, parcooked, when brussels are out of season.

<references />

[[Category:Brussels Sprouts]]
[[Category:Pasta]]

Brussels and Three Cheese Pasta Bake - Revision history

Dhanson at 19:01, 27 December 2022