Cavatelli with Brussel Sprouts and Bacon
Recipe inspired by a dish at Girabaldi's SF
There is rarely a meal I don't love in San Francisco, a testament to the fine quality of restaurants this city has to offer (or more likely my appetite). As a "chef" myself, it's hard not to walk away from some meals thinking "I could make that... and for much cheaper!" While this is sometimes the case, I may be giving myself too much credit. If anything, I should take these meals as a lesson in unexplored flavors and textures to take back to my home kitchen and add to my growing recipe collection.
One of the more memorable dishes I have had in the last few months was a starter from Girabaldi's SF in Pacific Heights. While all of the food we had was wonderful, this pasta dish piqued my taste buds and left a lasting impression, which is why I immediately re-created at home (after diligent note taking on my phone during dinner). The resulting recipe has quickly become a favorite - what's not to love about pasta, brussel sprouts, bacon and cheese!? Enjoy!
Ingredients:
- 2 cups cavatelli pasta
- 13 brussel sprouts, think sliced (ends up being about 2 1/2 cups sliced)
- 8 slices bacon, chopped
- 1 large shallot, minced
- 1 green apple, peeled and diced
- 1 cup grated Pecorino Romano
- 2 tbs extra virgin olive oil
- 1 tbs butter
- 1 1/2 cups low sodium chicken broth (plus 1/2 cup extra)
- 2 tbs heavy cream
- 1/2 tsp nutmeg
- 1/4 tsp freshly ground black pepper
In a large sauté pan, cook the diced bacon pieces on medium high heat until browned and crispy. Note: The larger the pan, the better. This will make keeping your stove clean easier when all of the ingredients are combined at the end. Place cooked bacon on a plate lined with paper towels to absorb some of the grease. Keep about 1 tbs of bacon grease in the pan and add 1 tbs of olive oil.
While the bacon is cooking, thinly slice brussel sprouts, mince shallot, dice apple and grate cheese. I like to get all the chopping / slicing / grating done up front so that the final steps are a breeze. Having a large cutting board makes this easy to keep tidy piles of each ingredient all in one place.
While the bacon is cooking, thinly slice brussel sprouts, mince shallot, dice apple and grate cheese. I like to get all the chopping / slicing / grating done up front so that the final steps are a breeze. Having a large cutting board makes this easy to keep tidy piles of each ingredient all in one place.
Sauté the shallot on medium heat until softened, about 2 minutes. Turn the heat up to medium high and add the brussel sprouts, sauté for 5 minutes or until softened. Add cavatelli, bacon, pecorino cheese, butter, heavy cream, nutmeg, pepper, and chicken broth. Note: No need to add more salt with the bacon, cheese and chicken broth. There is already plenty of salt in here!
Continue to cook until most of the liquid is absorbed and the pasta is cooked through, about 5-8 minutes. Add additional chicken broth of the mixture dries up (it should take on a creamy consistency). Add the apples and cook until warmed through, about 2 minutes.
Continue to cook until most of the liquid is absorbed and the pasta is cooked through, about 5-8 minutes. Add additional chicken broth of the mixture dries up (it should take on a creamy consistency). Add the apples and cook until warmed through, about 2 minutes.
