Recipe Image:
Summary
| Yield | |
|---|---|
| Source | The Kitchen of Great Performances |
| Prep Time | 20 minutes |
Description
The nuttiness of the Brussels sprouts is enhanced by the saltiness of the pancetta in this seasonal favorite.
Ingredients
- 1 lb brussels sprouts, outer leaves removed
- 2 oz pancetta, small diced
- 1 T olive oil
- 1 clove garlic, diced
- 1 T champagne vinegar
- cracked black pepper and kosher salt
Instructions
Wash Brussels sprouts and cut into halves stem to tip. In a shallow pan heat the olive oil and pancetta until the fat has rendered out and the pancetta is crispy. Drain pancetta on a paper towel and add the Brussels sprouts to the pan and brown on all sides turning frequently so they do not burn. Once sprouts are tender, add the vinegar and toss to cover the sprouts. Add the pancetta and season with cracked black pepper and Kosher salt to taste.