If this is any indication of how the success of The Food Matters Project is going to go, then we’re in for a ridiculously good ride.
Last week, I was so happy to be introduced to that brilliant roasted red pepper “pesto” concoction. And this week, I’m positively thrilled that this totally unexpected combination made its way into my kitchen.
The original recipe can be found on Marcia’s blog, Twenty by Sixty. Marcia – thank you! You rock for picking this recipe. It’s easy to pick something that feels safe, but that’s not what went down here. In fact, I’m curious to see how many people in the group had big enough cojones {excuse my Spanish} to try it.
I replaced the figs with dates since figgy season is over, and I absolutely loved the result. There is something a little freaky about fruit baked into your pasta, if you ask me…so I think the dates were a great choice, since they’re less watery than, say, pears – which was what I was toying with trying. I will say, however, that this recipe has opened up my mind to trying the pears or even apples in the future.
The dates added a delicate sweetness that just came around every now and then – the perfect amount. And then, there’s the cheese. It’s no secret that I’m obsessed with cheese, any and every type; the smellier, the better. Dates are a classic pairing with blue cheese, and so I went with gorgonzola dolce – also known as the sweeter, milder, and creamier cousin to classic gorgonzola. If intense blue cheese turns you off, this might be a good starting point for you.
There are a lot of brussels sprouts in this recipe, and I doubled the whole thing so that meant 3 pounds of sprouts and 1 pound of pasta. This ratio is exactly what Bittman does so well in this book: He makes pasta a healthy option by serving it up with a ton of veggies. Done and done. The brussels sprouts are simply added to the pot of pasta in the last few minutes of cooking, then you drain and toss it all back into the pot, mix in the chopped dates, crumbled blue cheese (if you use the gorgonzola dolce, it doesn’t really “crumble” because it’s so creamy – just break it into pieces and it will blend right in), a nice splash of the reserved pasta cooking water and EVOO, and toss it all into a baking dish.
This is Bittman’s idea of a creamy white pasta sauce with no cream. The cheese mixed with the cooking water in way that binds everything together and sort of makes its own sauce. I say add just a bit more cheese for an even creamier result.
The grand finale on this dish is some sort of crunchy topping for texture. Bittman offers chopped almonds, which I think is a great option for vegetarians, though you could really use any nut you like – I think pistachios would be an excellent choice. I added chopped, crispy prosciutto because I love this pairing with the dates and the cheese – it provides not only texture but an added hit of saltiness. I like the way that this all adds up to a rustic Italian dish – you could also opt to use pancetta to keep it in the family, or bacon if that’s what you’ve got on hand.
This is a dish that I will absolutely make again, and I’ll definitely be experimenting with the ingredients. Bittman offers more suggestions for the fruit and the cheese, which you can find here in the original recipe. If you want to try it my way, I broke down the ingredients I used (remember, I doubled the recipe) so you can go that route using the instructions on Marcia’s blog. And if that’s not inspiration enough, you can check out how the rest of the group fared here - I’m sure there will be tons of brilliance happening, because that’s how we roll!
My ingredients:
- 1 pound rigatoni pasta, preferably whole wheat (you can sub penne, but I loved the shape of rigatoni here)
- 3 pounds brussels sprouts
- About 18 dates (1/2 pound – 2/3 pound)
- 1/2 to 3/4 pound gorgonzola dolce
- Kosher salt to taste (start with 1 teaspoon and go from there)
- Tons of freshly cracked black pepper
- Crispy chopped prosciutto (1/8 pound to 1/4 pound)
I agree- the ratio of brussel sprouts to pasta is the best (even though I changed it- I would much prefer more veggies over carbs!) Yet again another combination I probably would have never tried! Love it!
erin recently posted..Brussel Sprout, Fig, and Feta Ravioli {video}
yummmm! I love everything in this!
Kelli H (Made in Sonoma) recently posted..Vegan Ceasar Salad Dressing
Gorgonzola dolce is DEFINITELY my favorite blue…totally using it next time! It’s been so much fun to see everyone’s variations for ideas on how to make it in the future…cause there will DEFINITELY be a repeat. Another bittman success!
Joanne recently posted..Recipe: Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese {The Food Matters Project}
The prosciutto in this sounds awesome! We added more brussels sprouts too- the more veggies the better.
Evi recently posted..February Birthdays
The crispy prosciutto… yummm!
Margarita recently posted..Three Cheese Rigatoni with Brussel Sprouts and Fig-Cran-Apple Sauce
Gorgeous photos! I loved this dish… and I also love making pastas healthier by having a higher veggie to pasta ratio.
This looks great! Is it crazy that I want to handpick all the crispy pasta pieces out and eat them like popcorn? lol YUM!
Alyssa @ Everyday Maven recently posted..The Food Matters Project: 1 Point Mini Toasts {Appetizer}
Sarah, I love the combination you made. This project is so much fun.
Lexi recently posted..BAKED RIGATONI WITH BRUSSELS SPROUTS, BACON, CRANBERRIES, AND GORGONZOLA CHEESE
I wanted to use prosciutto too, but only had bacon. I mixed it in with the pasta and thought it got lost with all of the other flavors, but I love the idea of using it as the crispy topping. I looooved this recipe too and am now inspired to make a “risky” choice whenever it’s my turn to choose the recipe!
Kristen @ Mind Your Bees and Trees recently posted..Video Post: How To Make Kaiserschmaarn (aka A Giant Shredded Pancake)
My husband and son loved this dish! If I had put prosciutto in it they would have been climbing off the walls. Great idea!
Mireya Merritt @Healthy Eating Habits recently posted..Baked Fusilli with Brussels Sprouts, Figs, and Blue Cheese
You had me at brussels sprouts! Can’t wait to try this.
Rachel recently posted..Free Crappy Portraits
Thanks for the suggesting gorgonzola dolce! I’m a bit reluctant when it comes to blue cheese, so I’m looking forward to easing my way into that world with this selection!
This sounds ahh-mazing. I love a hearty veggie meal! I’m Terry’s sister by the way. She is dying to go to one of your dinner parties. haha
Delicious and yummy. I can’t wait to try out the brussels sprouts myself.