It’s been crazy busy here at the Cooking and Coding HQ over the last couple of weeks. I’ve been working on finishing up the latest version of a side project, Notes/Tasks, and have had visits from family and friends. However, one rainy night last week, I had an epiphany brought on by brussel sprouts. For those of you who don’t know me, I am a very big fan of brussel sprouts – fresh cut from the stalkand cooked in a little butter and salt is fantastic. But however much I’ve enjoyed these little green veggies, I was never able to get the flavors perfectly matched. Until last week. And the thing I was missing was vingar…
Brussel Sprouts with Pancetta
- 1.5 pounds fresh, trimmed, brussel sprouts, preferrably still on the stalk when purchased.
- 2 oz. pancetta
- 2 medium shallots
- 2 garlic cloves
- 1 tbsp red wine or sherry vinegar
- 1/4 cup warm water
- salt and pepper to taste
- Clean and quarter the brussel sprouts, trimming off any excess stalk. Cut the pancetta into 1/4 inch strips. Finely chop the shallot and garlic.
- Heat a skillet over medium high heat. Add the pancetta and cook until browned and all the fat has been rendered out. Remove the pancetta from the pan.
- Add the shallots and garlic and cook for 1-2 minutes or until the shallots begin to soften. Add the brussel sprout quarters and continue cooking for 5 minutes.
- Once the outside of the brussel sprouts are a bright green, add the water to the pan and cover immediately. Continue steaming for 5-10 minutes, or until the brussel sprouts are fork tender.
- Remove the lid from the pan and cook off any remaining water. Add the vinegar and cook for another minute. Turn off the heat, toss in the cooked pancetta and serve immediately.
