Sunday, May 17, 2015

Brussels Sprouts with Pancetta and Walnuts


Extra virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1/4 pound pancetta, cut into 1/4-inch dice
1/2 cup walnuts, coarsely chopped
1 pint Brussels sprouts, stemmed and leaves pulled apart
Kosher salt

Coat a large saute pan with olive oil, add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, after 2-3 minutes, remove it from the pan and ditch it – it has fulfilled its garlic destiny.

Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5-6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover and cook for 2-3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high and let the sprout leaves “frizzle” (brown) for another 8-10 minutes, or until the color is as you want it. Toss or stir during this time.  (Don’t be hesitant about letting the sprouts brown – the darker and crisper they are, the better they taste!)

Makes 4 servings.
From Anne Burrell, “Cook Like a Rock Star”

This was a favorite at Thanksgiving it ROCKED!!!

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