Monday, April 12, 2010
Crisp Brussels Sprouts with Pancetta for Rhonda
This is one of the simplest and my personal favorite way to make the sprouts. Typically only seen on Thanksgiving tables I guarantee once you have made them this way you will want them again and again.
1/4 pound pancetta (cut into very small pieces)
1 lb. Brussels Sprouts (rough chopped like very large cole slaw)
Crisp the Pancetta (bacon can be used if not available) and remove from pan, add a little olive oil and get the pan very hot. Toss in the sprouts and stir them quickly. You want a crisp brown bit without softening the sprouts. This will only take a minute or two. Quickly give a short pour of the balsamic, add the Pancetta back in, toss and serve.