Recipe of the Week: Pan Roasted Brussels Sprouts with Pancetta
Monday, November 08, 2010
When oven space is at a premium on Thanksgiving, try this stove-top side dish that is as simple as it is delicious. Pancetta ("pan-CHETTA"), an Italian-style bacon, can be found at the deli counter of any grocery store. Even a small amount adds big flavor. Include toasted pine nuts and parmesan cheese to the mix, and in less than 20 minutes, you'll create something for which everyone will be thankful!
3 tablespoons pine nuts
Olive oil
8 thin slices pancetta, diced (about 2 oz)
1 ¼ pounds Brussels sprouts, washed, trimmed, and halved lengthwise
Salt and pepper
¼ cup parmesan cheese, grated
In a large skillet, toast the pine nuts until golden, about 1-2 minutes (do this in a dry pan---no oil). Place in a bowl and set aside.
In the same pan, fry the pancetta over medium heat. When crisped , remove to a bowl. Set aside.
Drizzle a little olive oil in the pan and add Brussels sprouts. Pan-fry over medium heat until sprouts are tender and nicely browned, about 7-10 minutes.
Place in a serving bowl, add pine nuts, pancetta and toss with parmesan cheese.
Serve hot. Serves 6-8
Recipe by Tracy Holleran, food blogger and owner of The Secret Ingredient Cooking School in Fairfield, CT. You can find more of Tracy's recipes or learn about her cooking classes at www.TheSecretIngredientOnline.com.
3 tablespoons pine nuts
Olive oil
8 thin slices pancetta, diced (about 2 oz)
1 ¼ pounds Brussels sprouts, washed, trimmed, and halved lengthwise
Salt and pepper
¼ cup parmesan cheese, grated
In a large skillet, toast the pine nuts until golden, about 1-2 minutes (do this in a dry pan---no oil). Place in a bowl and set aside.
In the same pan, fry the pancetta over medium heat. When crisped , remove to a bowl. Set aside.
Drizzle a little olive oil in the pan and add Brussels sprouts. Pan-fry over medium heat until sprouts are tender and nicely browned, about 7-10 minutes.
Place in a serving bowl, add pine nuts, pancetta and toss with parmesan cheese.
Serve hot. Serves 6-8
Recipe by Tracy Holleran, food blogger and owner of The Secret Ingredient Cooking School in Fairfield, CT. You can find more of Tracy's recipes or learn about her cooking classes at www.TheSecretIngredientOnline.com.
