Shelly's Recipe

Sauteed Brussels Sprouts and Shallots (Cavoletti e Scalogni Saltate)

Category: Brussel Sprouts

1 and 3/4 pounds brussels sprouts, outer leaves removed
2 tablespoons (1/4 stick) butter
3 tablespoons extra virgin olive oil
12 medium shallots, thinly sliced (about 2 cups)
6 garlic cloves, thinly sliced
4 tablespoons pine nuts, toasted, divided
2 tablespoons fresh lemon juice

Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk.
Slice.
Melt butter with olive oil in large pot over medium heat.
Add shallots.
Saute until almost translucent, about 3-4 minutes.
Add garlic.
Stir 1 minute.
Add brussels sprouts.
Increase heat to medium-high and saute until tender, about 8-10 minutes.
Stir in 3 tablespoons pine nuts and lemon juice.
Season with salt and pepper.
Transfer to bowl.
Sprinkle with remaining 1 tablespoon pine nuts and serve. Makes 8 servings.