I love brussel sprouts and my mother-in-law sent me a recipe from a magazine for the same! I recently had something like this at one of the local spots in town, and unfortunately, they undercooked them. So, I tried the recipe, adjusting for only two eating these little gems. Now let’s head out into the kitchen!
12 medium sized brussel sprouts
1/3 cup of pancetta, chopped into chunks
2 cloves of garlic finely chopped
1 TBS extra virgin olive oil
1/2 cup of finely shredded asiago
First wash the sprouts and then trim up the leaves, then slice them in half lengthwise. Parboil the brussel sprouts until the color becomes a bright green, then drain and rinse with cold water to stop the cooking.
In a saute pan, add the pancettaand heat over medium high heat until the bit of fat renders out of the meat. Then add the brussel sprouts, olive oil and the garlic and saute until the brussel sprouts are just tender. Place these in a serving dish and top with the asiago. Then serve it up!
A note on this recipe: It was easy to do and the flavors were great! However, next time I try this I think I will roast the brussel sprouts in the oven instead, cooking them at 350 for about 30 minutes.