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Ingredients
- 2 pounds Brussels Sprouts
- 1 Tablespoon Olive Oil
- 4 ounces, weight Pancetta
- 4 cloves Garlic
- 1 whole Lemon, Juiced
- 1/4 cups Parmesan
- Salt And Pepper, to taste
Method
- Cut the bottom of the Brussels spouts off and discard. Shred the remaining part of the Brussels sprout either in a food processor or by slicing thin strips with a knife. Transfer to a bowl and set aside.
- In a large skillet warm the olive oil over medium high heat. Add the pancetta and saute until golden brown. Using a slotted spoon, remove the browned pancetta and set aside.
- Add the garlic to the same skillet and saute for 1-2 minutes. Add the shredded Brussels sprouts and saute for about 8 minutes until the leaves are tender. Add the lemon juice, Parmesan cheese, the crisped pancetta and mix around. Season with salt and pepper to taste.
