Pancetta Brussel Sprouts
Author: Keys to the Cucina
Serves: 4
- 20 brussel sprouts, halved
- ¼ lb pancetta, diced
- 2 shallots, diced
- 1 tsp salt
- ½ tsp crushed pepper
- In a large saute pan, on medium, cook the pancetta for 5 minutes.
- Once the fat begins to render and it becomes crispy, remove the pancetta with a slotted spoon and set aside.
- Saute the shallots in the pancetta fat, and saute for 3 minutes.
- If needed, add some evoo to make sure the brussel sprouts don't burn.
- Add the brussel sprouts and cook until tender, 15-20 minutes.
- For the last couple minutes of cooking, add the pancetta back in so that it marries with the dish.
- Serve immediately with your favorite Thanksgiving fixings!
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/11/26/pancetta-brussel-sprouts/
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