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Home Cooking

pancetta & brussel sprouts recipe

wurstle | Dec 13, 200401:57 PM    

I made this a few weeks ago and it came out very well. It's from the CIA Gourmet Meals in Minutes cook book. My sister in law loved it and asked for the recipe so I thought as long as I was typing it up and paraphrasing, I might as well share it with all of you. Nice side dish for this time of year.

RECIPE for 8 servings

6 cups brussel sprouts trimmed
2.5 oz pancetta roughly chopped
1/4 cup extra virgin olive oil
1/2 cup onion chopped
1 tbl butter
2 tbl water
1 tsp salt (or to taste)
1/2 tsp freshly ground black pepper (or to taste)

slice each brussel sprout in 1/2 & remove core

gently pull leaves apart (don't have to get each and every leaf separated perfectly)

heat large saucepan. add olive oil and pancetta. render fat from pancetta and cook until lightly crispy

remove pancetta from pan & set aside

add onion in same pan and cook until translucent (about 5 min)

add butter to the same pan with the onions in it and swirl to melt

add brussel spouts & the 2 tbl water

saute over medium heat; tossing to coat.

cook until leaves are tender and bright green (about 6-8 minutes)

season with salt & pepper

fold in pancetta and serve immediately

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