I have finally learned to love Brussels sprouts - just plain, all alone, caramelized in a little olive oil with a simple dusting of salt and pepper. But what I’ve always wished is that somebody would turn them into a casserole, like those wonderful Texas dishes in which cheese sets up housekeeping with broccoli or asparagus – you know, the kind Texans love to bring to parties. Look out, parties. There is now exactly such a wonderful dish.
Orzo:
1 pound orzo pasta
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1 tablespoon minced garlic
½ cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
Salt and pepper
Brussels Sprouts:
4 tablespoons extra-virgin olive oil
2 cups diced prosciutto
1 ½ pounds Brussels sprouts, cut in half
¼ cup finely chopped shallots
½ cup dry white wine
2 cups chicken broth
Salt and pepper
2 cups shredded Gruyere cheese
2 cups heavy cream
Cook the pasta a little underdone in boiling salted water, about 6 minutes. Drain orzo and let cool, reserving about ½ cup of the cooking water. In a large pan, heat the olive oil and saute the 1 cup shallots until translucent, about 5 minutes, then stir in the garlic and cook 2 minutes more. Transfer the orzo to the pan and stir in the Parmesan, adding just enough cooking water to help it incorporate. Stir in the basil and oregano. Season to taste with salt and pepper. Let cool spread out on a large baking pan or cookie sheet to prevent overcooking.
In a large skillet over medium-high heat, heat the oil and sauté the prosciutto until lightly brown, about 5 minutes. Drain prosciutto on paper towels. Add the Brussels sprouts to the prosciutto-infused olive oil and cook until golden around the edges. Add the ¼ cup shallots and stir until translucent, then add the wine and cook until liquid is almost evaporated, followed by the broth. Bring to a boil. Season to taste. Cook until sprouts are crisp-tender and broth is reduced, about 10 minutes.
Preheat the oven to 375 degrees. Butter a 2-quart baking dish. Using a slotted spoon, transfer the Brussels sprouts to the baking dish and top with about half the Gruyere. Add half the reserved prosciutto to the cooking liquid and boil on high till thick and syrupy, 5-6 minutes. Add the cream, reduce heat slightly and cook uncovered till thickened, about 10 minutes. Season to taste with salt and pepper. Pour the prosciutto cream sauce over the Brussels sprouts in the baking pan, followed by the prepared orzo. Lightly press the pasta down into the sauce. Top with the remaining Gruyere and the remaining prosciutto. Bake in the oven until bubbly and golden grown on top, about 20 minutes. Set under the broiler for 2-3 minutes if additional browning is desired. Serves 10-12.
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