Pancetta Brussels Sprouts with Walnuts
Makes 4-6 Servings
Brussels sprouts caramelized in pancetta fat and tossed with lemon, walnuts and vinegar to make them nutty and bright, then finished with a little mosto cotto for fruitiness.
INGREDIENTS
- 1/4 lb Pancetta, cut into small strips
- 1lb Brussels Sprouts, cleaned & halved
- 2 tbsp minced Onion or Shallot
- Juice of ½ Lemon
- Zest of ½ Lemon
- ½ cup of English Walnuts
- ¼ cup White Wine
- 2 tbsp Champagne Vinegar
- Cherry Mosto Cotto (could substitute Vigna Oro Balsamic Vinegar)
- Salt & Pepper
DIRECTIONS
1
Toast the walnuts in a dry pan, stirring frequently, until fragrant and lightly browned.
2
Render the fat out of the pancetta over medium low heat in a large frying pan or cast iron skillet (this will take about 10 minutes).
3
Using a slotted spoon, move the pancetta to a paper towel to drain (leaving the fat in the pan).
4
Increase the heat to medium-high/high. Add the brussels sprouts (cut side down) & a pinch of salt. If the pan looks dry (not enough pancetta fat) add additional olive or canola oil as necessary.
5
Leave the sprouts alone until the cut sides are browned.
6
Add ½ cup of water and simmer until all the water has evaporated.
7
Stir in the shallot/onion. Saute, stirring frequently, for 3 minutes.
8
Add the walnuts, lemon juice, lemon zest, and rendered pancetta. Continue to cook until the brussels sprouts reach your preferred level of tenderness.
9
Deglaze the pan with white wine. Add salt & pepper to taste.
10
Simmer the wine for about a minute to reduce it, scraping browned bits off the bottom of the pan.
11
Stir in the champagne vinegar. Taste and add additional salt & pepper as necessary.
12
Move the brussels sprouts to plates, drizzle them with mosto cotto and serve.