Recipes For 2008

Brussel Sprouts With Pancetta

3 pounds brussels sprouts, trimmed and halved lengthwise
12 ounces pancetta, cut into small pieces
3 tablespoons extra-virgin oil oil
2 red onions, thinly sliced
Salt and Pepper
Dash nutmeg

In a large pot of boiling, salted water cook the brussels sprouts for 5 minutes. Drain and rinse with cold water.

In a large skillet, cook the pancetta over medium heat, stirring, until crisp. 8010 minutes. Drain, reserving the fat.

Add 1 tablespoon extra virgin olive oil to the skillet with the reserved fat, then stir in red onions and cook over medium heat, stirring until caramelized and soft, 8-10 minutes. Transfer to a bowl.

Add last tablespoon extra virgin olive oil to skillet and increase heat to high. Add the brussel sprouts and cook, tossing, until brown and crispy on the outside, about 5-7 minutes.

Remove from heat and stir in onions and pancetta; season with salt and pepper and dash of nutmeg.

Garnish with splash of balsamic vinegar or grated parmesan cheese, if desired.