Pasta salad is no longer just a summer food! Giada De Laurentiis uses bacon and Brussels sprouts (a winning combo!) for a holiday twist.Get the recipe ▶ https://foodtv.com/2IX53BkSubscribe to Food Network ▶ http://foodtv.com/YouTubeGiada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bacon and Brussels Sprout OrecchietteRECIPE COURTESY OF GIADA DE LAURENTIISLevel: EasyTotal: 1 hr 45 min (includes marinating time)Active: 25 minYield: 8 servingsIngredients1 teaspoon kosher salt, plus additional for seasoning pasta water1 pound orecchiette1 pound Brussels sprouts, separated into leaves 1 pound apple wood smoked bacon, chopped 1 cup freshly grated Parmesan3/4 cup extra-virgin olive oil 1/3 cup apple cider vinegar 2 tablespoons Dijon mustard 1/2 cup pomegranate seeds DirectionsBring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly.Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes.Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving. Cook’s NoteYou can also blanch and shock the Brussels sprout leaves. To do so, prepare an ice bath in a medium bowl. Prepare the pot of water as above. Cook the leaves until bright green and just tender, about 1 minute and 30 seconds. Remove the leaves to the ice bath, using a spider, to shock, until chilled. Drain well and blot dry with a towel. Set aside.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GiadaDeLaurentiis #GiadasHolidayHandbook #Brussels #Bacon #Pasta #FoodNetwork Giada De Laurentiis' Bacon and Brussels Sprout Orecchiette | Giada's Holiday Handbook | Food Networkhttps://www.youtube.com/watch?v=pg6Ta9t_kSQ&feature=youtu.be
