Wednesday, April 21, 2010

Brussel Sprouts

This was my very first time eating (and making!) brussel sprouts. I have to say, it was a very easy dish to prepare and I think that next time, I need to cook the sprouts a bit longer. The more tender they were, the less bitter they tasted. Of course, I loved the pancetta, garlic, and white wine vinegar in them! Be careful to not overcook them; however, if they are getting done and still not tender, add some water and braise them a bit until the sprouts are tender.

Brussel Sprouts
"The Frugal Gourmet Cooks Italian" Jeff Smith

1/3 cup finely chopped pancetta
1 tbl. olive oil
2 cloves garlic, crushed
3/4 cup thinly sliced yellow onion
2 pints brussel sprouts, trimmed and cut in half lengthwise

The Dressing
1/2 cup olive oil
2 tbl. white wine vinegar
salt and pepper to taste

Heat a large frying pan and add the pancetta. Saute until the fat is transparent and drain off the excess fat. Add the 1 tablespoon of olive oil along with the garlic, onion, and cut sprouts. Cook, covered, over low heat until the sprouts are just tender, about 10 minutes (add water at this point if needed). Remove to a bowl to cool. Combine the ingredients for the dessing and toss with the brussel sprouts. Allow to marinate for 1 hour at room temperature, tossing a couple of times.
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