Shaved Brussels Sprouts With Pancetta |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Method of shaving found in Sunset Magazine, December 2006. Recipe loosley based on the one in the magazine. It tastes awesome! Ingredients:
2 lbs brussels sprouts |
1 tablespoon vegetable oil |
8 ounces pancetta, cut crosswise into 1/4-inch wide strips |
salt, to taste |
fresh ground black pepper, to taste |
crushed red pepper flakes, to taste |
3 -4 tablespoons toasted & chopped cashews |
1/4 cup freshly grated parmesan cheese or 1/4 cup freshly grated pecorino romano cheese or 1/4 cup freshly shaved asiago cheese |
Directions:
1. Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The 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.
3. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
4. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm.
5. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese.
6. Serve hot.
7. Notes:.
8. *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
9. **To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely.
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