Panroasted brussels sprouts with pancetta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Thickly sliced pancetta; cut into 1/4 inch |
| ; dice | ||
| 8 | larges | Shallots; quartered |
| Salt and freshly ground pepper | ||
| 2 | pounds | Brussels sprouts; quartered |
| ½ | cup | White wine vinegar |
Directions
In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes. Add the brussels sprouts and vinegar and bring to a boil. Reduce the heat to Iow, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and keep warm until serving.
Yield: 8 servings
Converted by MC_Buster.
NOTES : Use salt sparingly (the pancetta is already salty), but don't eliminate it altogether: it draws the juices from the shallots and adds to the flavor of the dish.
Recipe by: IN FOOD TODAY SHOW #INJ278 Converted by MM_Buster v2.0l.