| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Infood01 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Thickly sliced pancetta; cut into 1/4 inch |
|
|
; dice |
| 8 |
lg |
Shallots; quartered |
|
|
Salt and freshly ground pepper |
| 2 |
lb |
Brussels sprouts; quartered |
| 1/2 |
c |
White wine vinegar |
INSTRUCTIONS
In a large deep skillet, cook the pancetta over moderate heat until it is
slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the
shallots, season with salt and pepper and cook until golden, about 10
minutes. Add the brussels sprouts and vinegar and bring to a boil. Reduce
the heat to Iow, cover the pan and cook until the sprouts and shallots are
tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and
keep warm until serving.
Yield: 8 servings
Converted by MC_Buster.
NOTES : Use salt sparingly (the pancetta is already salty), but don't
eliminate it altogether: it draws the juices from the shallots and adds to
the flavor of the dish.
Recipe by: IN FOOD TODAY SHOW #INJ278
Converted by MM_Buster v2.0l.
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