Shaved Brussels Sprouts with Pancetta
Ray Kachatorian
Slice the brussels sprouts very thinly to make them extra-tender. Pancetta is a classic pairing. Prep and Cook Time: 45 minutes. Notes: A mandoline works well for “shaving” the brussels sprouts. Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
How to Make It
Step 1
1
Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts crosswise, discarding root ends. (The resulting "shaved" sprouts should resemble confetti.)
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
2 pounds brussels sprouts
1 tablespoon vegetable oil
8 ounces pancetta, cut crosswise into 1/4-in.-wide strips
Salt and freshly ground black pepper
Directions
Step 1
1
Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts crosswise, discarding root ends. (The resulting "shaved" sprouts should resemble confetti.)
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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