Brussels Sprouts with Pancetta
One of my absolute favorite recipes of all time! This is also my go to way of making brussels sprouts with slight variation (as in other available ingredients) throughout the year. Sometimes there is bacon instead of pancetta, or none at all. Instead of pine nuts, there could be almonds or walnuts or pecans. When it comes to cheese the options are endless — parmigiano-reggiano, goat cheese, feta, even mozzarella!
I am still baffled time to time that there are people out there who hate brussels sprouts. I mean I can understand if you are cooking it terribly, I am kidding! But forreal though the key to making vegetables like cabbages and brussels sprouts is to really understand their composition.
If cooked correctly, these vegetables have a sweet, nutty, and smoky flavor that's hard to resist. The key is to develop the sweetness my caramelizing or slow-cooking them or roasting and crisping them up to enhance the smoky and nutty flavor. Finally, these vegetables tend to absorb a lot of flavor from surrounding ingredients, which is where flavorful meat like bacon, pancetta, prosciutto, chorizo and even ground beef comes in. And there you have it! Ermahgerd you just got a burrslss spurrrts 101 from me!
Recipe | Serving: 3-6
Ingredients
Pancetta - 4 oz, cut into small dice
Shallots - ⅛ cup, minced
Brussels Sprouts - 1 lbs, shaved
Salt and Pepper - to taste
Pine Nuts - 2 tbsp
Parmigiano-Reggiano - 2 tbsp, finely grated
Directions
Heat a large skillet over medium-high heat. Add diced pancetta and saute, tossing frequently until lightly browned, about 5 minutes.
Note: If you can’t find pancetta, use thick cut bacon. If you have dietary restrictions, you can also use beef or turkey bacon instead.
Scoop out 2-3 tbsp of pancetta fat and reserve it in a bowl.
Note: Don’t throw out the rendered fat. We will be using this as well as the fat dripping from the rib eye roast to bake the Yorkshire puddings.
Once the pancetta has slightly browned, add the shallots. Sauté until fragrant, about 2 minutes.
Then add the brussels sprouts, sprinkle with salt and pepper as needed. Sauté, tossing frequently until sprouts are glazed and tender. Taste adjust seasoning if necessary.
In a small skillet, toast the pine nuts until they are golden-light brown. When ready to serve, sprinkle with toasted pine nuts and finely grated Parmigiano-Reggiano.
If you do recreate our recipe, be sure to
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