Thursday, February 2, 2012

Brussel Sprouts with Walnuts and Pancetta

I always like to cook brussel sprouts with bacon or pancetta, they go really nice together. This recipe comes out so tasty. The combination of the crispy leaves from the brussel sprouts, salty pancetta and crunchy walnuts made this my new favorite way to eat this veggie.

I don't have the best pictures for this side dish, I had to take them on a cell phone. I hope you try this recipe and enjoy!

Brussel Sprouts with Walnuts and Pancetta
Serves 4 (Recipe from Cook like a Rockstar by Anne Burrell)

Extra virgin olive oil
1 garlic clove, smashed
Pinch of red pepper flakes
1/4 pounds of diced pancetta (You can substitute with procuitto or bacon)
1/2 cup chopped walnuts
1 pint of brussel sprouts-stems removes and leaves pulled apart (I would recommend using 2 pints for more than 4 people)
Kosher salt

1. Coat a large saute pan with olive oil, add in the garlic, red pepper flakes and bring to medium heat. Cook 2-3 minutes. when the garlic has turned golden brown, remove from the pan and discard. You know have garlic infused oil.

2. Add in pancetta and walnuts, cook until pancetta is crispy and brown; 5-6 minutes. Add in brussel sprouts and toss in the pan. Season with salt, cover and cook 2-3 minutes, until wilted.

3. Remove the lid, raise the heat to medium=high and let brussel sprouts brown; 8-10 minutes. The more crispy they get, the better. Taste and season with salt if needed.

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