Grated Brussels Sprouts with Pancetta in a Pan
by Editorial Staff
Fried pancetta and balsamic sauce, with which ready-made vegetables are mixed, give a fantastic taste to this Brussels sprouts side dish. Chop the Brussels sprouts in a food processor and sauté with the shallots in the aromatic fat melted after the pancetta is fried. At the very end, add the zest of this side dish to the vegetables – crispy pancetta pieces. Serve with meat or poultry.
Cook: 40 minutes
Servings: 7
Ingredients
- 100 g pancetta, cut into 0.5 cm cubes.
- 2 tbsp unsalted butter
- 1.5 tablespoon. thinly chopped shallots (3 large heads)
- 2 packs (350 g each) of Brussels sprouts, trimmed
- 1 tbsp balsamic sauce
Directions
- In a large (30 cm) skillet over medium heat, heat 1 tbsp olive oil. Add pancetta and cook for 5-7 minutes, until lightly browned. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels and set aside.
- Add 2 tablespoons to the same skillet. l. olive oil and butter and heat over medium heat until the butter melts. Add the shallots and cook for 5-7 minutes, until tender and browning.
Meanwhile, put the Brussels sprouts in a food processor with a large slicing disc. Cabbage does not need to be peeled. Chop and transfer to a bowl. - Add the brussels sprouts to the shallots and add 1.5 teaspoon. salt and 3/4 teaspoon. black pepper and sauté for 5-7 minutes, stirring occasionally (I use tongs), until the vegetables are bright green and crunchy soft.
- Add pancetta and cook for another 1 minute. Remove from heat, add balsamic vinegar, salt to taste, and serve hot
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