Post by karitx on Feb 22, 2020 18:12:59 GMT -5
I saw this on the Today show earlier this week and had to try it, since I had a pound of Brussels sprouts in the fridge. It was really easy to make and Sporko and I both loved it. I'm already planning on buying more sprouts the next time I go shopping.
I will say that the photo on the Today site makes it look like the sprouts are raw, but she cooked them to a definite "wilted" stage, so I did, too. I also used double the pancetta, because it came in a 4 ounce package and it is delicous!
Valerie Bertinelli's Shaved Brussels Sprouts with Pancetta
Ingredients
1 tablespoon olive oil
2 ounces thinly sliced pancetta, chopped
1 pound Brussels sprouts, trimmed and thinly shaved
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar
Preparation
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until, rendered and crisp, about 6 minutes. Transfer with a slotted spoon to a paper-towel lined plate to drain.
Increase the heat to medium-high and add the Brussels sprouts, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring often, until bright green and slightly wilted, 2-3 minutes. Drizzle in the vinegar and toss well to coat.
Transfer to a bowl and top with the pancetta.
I will say that the photo on the Today site makes it look like the sprouts are raw, but she cooked them to a definite "wilted" stage, so I did, too. I also used double the pancetta, because it came in a 4 ounce package and it is delicous!
Valerie Bertinelli's Shaved Brussels Sprouts with Pancetta
Ingredients
1 tablespoon olive oil
2 ounces thinly sliced pancetta, chopped
1 pound Brussels sprouts, trimmed and thinly shaved
Kosher salt and freshly ground black pepper
2 teaspoons red wine vinegar
Preparation
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until, rendered and crisp, about 6 minutes. Transfer with a slotted spoon to a paper-towel lined plate to drain.
Increase the heat to medium-high and add the Brussels sprouts, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring often, until bright green and slightly wilted, 2-3 minutes. Drizzle in the vinegar and toss well to coat.
Transfer to a bowl and top with the pancetta.
