You may also like
Categories:Viewed: 26 - Published at: 3 years ago
Ingredients
- 1 12 lbs Brussels sprouts, trimmed and halved
- 4 ounces pancetta, diced
- 1 large onion, quartered and thinly sliced crosswise
- 12 teaspoon kosher salt
- 14 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar (optional)
Method
- 1.
- Bring 1 inches of lightly salted water to a boil in a large, deep skillet.
- Add sprouts and simmer, covered, until crisp-tender, 6 to 8 minutes.
- Drain and run under cold water to cool.
- 2.
- Wipe out the skillet.
- Add pancetta and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes.
- With a slotted spoon, transfer to paper towellined plate.
- 3.
- Add onion to drippings in skillet and cook, stirring occasionally, until tender and golden, 8 to 10 minutes.
- 4.
- Increase heat to medium-high.
- Add sprouts, salt and pepper, and cook, tossing, until heated through, about 3 minutes.
- Add pancetta and vinegar, if using, and toss to combine.
- Get Ahead Cook the Brussels sprouts (step 1) and refrigerate for up to 1 day.
- When ready to make, bring to room temperature, then continue with step 2.
