I will (try to) recreate this dish.

The last time I was in New York, I ate dinner with a client and colleagues at L’artusi. The food was good, not the best, but definitely good. We all shared some entrees so that we could try a little bit of everything and one really stood out.

Pasta with brussel sprouts, more specifically, pizzoccheri with brussels sprouts, fontina and sage. It was pretty darn amazing. It was baked in an individual dish and had that almost burnt cheese layer covering the entire thing.

I am on a mission to recreate this dish. I am not sure I will be able to find pizzoccheri and brussel sprouts have been rather expensive lately, but I will try to make this, or at least something close to it, because I have been thinking about it since I had it back in early November.

Brussel sprouts.

I have had a weird craving for brussel sprouts lately. I picked some up on Sunday at the farmer’s market and cooked them for dinner tonight.

Sauteed with garlic, shallots and bacon, they were amazing. I could have skipped the grilled chicken I made with them and ate just the brussel sprouts.