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)
Olive oil
Balsamic Vinegar

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.


Anonymous said...

Was happy to see the brussels sprouts recipe but was a little deflated when I saw the need for balsamic vinegar. I have had really bad luck with picking a good one in my grocery store lately. Do you have any recommendations for a good brand and where to get it in NYC?

Karl Wilder, Chef said...


I don' buy by brand. Go to Zabars or Fairway and look for one that is 15 years or older that does not contain caramel color. It will be legit. Trader Joe's sell only the fake.