Shelly's Recipe

BRUSSELS SPROUTS WITH PANCETTA AND PINE NUTS

Category: Brussel Sprouts

1 lb Brussels sprouts
3 oz Pancetta, thinly sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp balsamic vinegar
Red pepper flakes, to taste
Pine nuts, about a handful

Prepare the sprouts by peeling off any old, exterior leaves and cutting off excess stems. Slice an X in the bottom of each sprout. Cut the larger ones in half. Steam for 5 to 10 minutes. The sprouts should be tender enough to pierce with a fork, but still crisp. Transfer the steamed Brussels sprouts to a medium size bowl.

In a large skillet heat the olive oil. Add the pancetta slices and saute until the edges start to brown, about 5 minutes. Add the garlic and saute until golden. Add the pancetta, garlic and renderings to the Brussels sprouts. Be sure to scrap up the brown bits from the bottom of the skillet and add those as well. Add the balsamic vinegar, a handful of pine nuts and red pepper flakes to suit your taste. Toss to coat and serve. Serves 6.