Pan-fried shredded Brussels sprouts with pancetta
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6-7
Complexity: easily
Servings: 6-7
The fantastic flavor of this Brussels sprouts side dish comes from the fried pancetta and the balsamic reduction with which the cooked vegetables are tossed. Shred the Brussels sprouts in a food processor and sauté them with shallots in the aromatic fat rendered from the fried pancetta. Finally, add the highlight of this side dish—crispy pieces of pancetta. Serve with meat or poultry.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 100 g pancetta, cut into 0.5 cm cubes.
- 2 tablespoons unsalted butter
- 1.5 cups thinly sliced shallots (3 large heads)
- 2 packages (350 g each) Brussels sprouts, trimmed
- 1 tbsp balsamic sauce
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Recipes with similar ingredients: pancetta, butter, shallots, Brussels sprouts, balsamic vinegar
Cooking the dish according to the recipe:
- In a large (12-inch) skillet, heat 1 tablespoon olive oil over medium heat. Add the pancetta and cook for 5-7 minutes, until golden brown. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
- Add 2 tablespoons of olive oil and the butter to the same pan and heat over medium heat until the butter melts. Add the shallots and cook for 5-7 minutes, until softened and beginning to brown.
- Meanwhile, place the Brussels sprouts in a food processor fitted with a large shredding disc. There's no need to core the sprouts. Shred and transfer to a bowl. Add the Brussels sprouts to the skillet with the shallots, season with 1.5 teaspoons of salt and 3/4 teaspoon of black pepper, and cook for 5-7 minutes, stirring occasionally (I use tongs), until the sprouts are bright green and crisp-tender. Add the pancetta and cook for another minute. Remove from the heat, stir in the balsamic vinegar, season with salt to taste, and serve hot.
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