A Side as Main

November 19, 2012

Shaved Brussels Sprouts with Pancetta

This side dish is so satisfying, I’d happily have just this for dinner!

Ingredients

  • 2 pounds brussels sprouts, sliced very thin*
  • 1 tablespoon vegetable oil
  • 8 ounces pancetta, cut crosswise into 1/4-in.-wide strips
  • Salt and freshly ground black pepper

Preparation

  1. Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts crosswise, discarding root ends. (The resulting “shaved” sprouts should resemble confetti.)
  2. Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt and pepper to taste. Serve hot.

* Notes: A mandolin works well for the ‘shaving” of the Brussels Sprouts. Use a fork stuck in the core end of the spout to keep your fingers away from the blade.

Molly Watson, Ambjorn Lindskog, Bistro Elan, Palo Alto, CA, Sunset
DECEMBER 2006

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See full post here: Annabelle Breakey Photography :: Blog2012-11-19.