New American cuisine

Easy

Homemade Orecchiette with Brussel Sprouts

Name: Homemade Orecchiette with Brussel Sprouts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: New American
Ingredients: For the Brussel Sprouts; 2 cup Brussels Sprouts; 2 tbsp. Olive Oil; 2 tsp. Lemon Zest; 1 tsp. Red Pepper Flakes; 1 pinch Salt; 1 pinch Black Pepper; For the Pasta; 1 cup Flour; 0.5 cup Water, Hot; 0.25 tsp. Salt; 3 tbsp. Butter; 1 pinch Salt; 1 pinch Black Pepper; 1 tsp. Honey; 0.25 cup Chicken Broth; 1 tbsp. Parmesan Cheese for Serving

Chef Bao Qiu

RATING LIKE SAVE PRINT

Homemade Orecchiette with Brussel Sprouts

5 stars rating if you like it!

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If you’ve never made homemade pasta, you’re in for a treat! This easy-to-make recipe combines honey-drizzled orecchiette with pan-seared brussel sprouts for a delicious dish that’s full of flavor and texture. And with a presentation that rivals any 5-star restaurant, this dish is sure to impress!

Recipe

PRE TIME: 25 min

COOKING TIME: 15 min

TOTAL TIME: 40 min

2 SERVING

Ingredients:

For the Brussel Sprouts
2 cup Brussels Sprouts
2 tbsp. Olive Oil
2 tsp. Lemon Zest
1 tsp. Red Pepper Flakes
1 pinch Salt
1 pinch Black Pepper
For the Pasta
1 cup Flour
0.5 cup Water, Hot
0.25 tsp. Salt
3 tbsp. Butter
1 pinch Salt
1 pinch Black Pepper
1 tsp. Honey
0.25 cup Chicken Broth
1 tbsp. Parmesan Cheese for Serving

Directions:

Step 1

Prepare the brussel sprouts by cutting them in half.

Step 2

Heat olive oil in a pan on medium-high heat, and place brussel sprouts face-down in the pan, and sear for 5 minutes, until golden brown.

Step 3

Add minced lemon zest, red pepper flakes, salt and black pepper to taste. Turn brussel sprouts over, cover with lid, and cook for about 4 minutes. When ready, put brussel sprouts onto a plate and set aside for later.

Step 4

Mound the flour on a clean work surface. Form a well in the center and add hot water to the well.

Step 5

Mix with a fork and form into dough with finger tips. When dough forms, knead with hands, form into a ball, then cover to rest for 10 minutes.

Step 6

Knead the dough a bit more and roll into a long strip. Break the strip in two, and then cut strips into thumb-sized pieces.

Step 7

Against a textured surface (optional), roll each small piece of dough with your thumb, forming a “small ear” shape.

Step 8

In the same pan, melt the butter. Add orecchiette and cook until golden-brown.

Step 9

Season with salt, black pepper and honey, then toss to combine. Add in chicken broth, cover pan with a lid, and cook for 2 minutes, until bubbles form and the broth is nearly evaporated.

Step 10

Place brussel sprouts into the pan and toss to combine with pasta. Plate and serve with plenty of grated parmesan cheese over top. Enjoy!