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● Pan-Roasted Brussels Sprouts
salt
1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
2 ounces pancetta, cubed (or substitute unsmoked bacon)
freshly ground pepper
3 tablespoons balsamic vinegar
Bring a pot of water to a boil. Add salt and the Brussels sprouts, and blanch for 3 minutes, or until bright green. Meanwhile, in a large skillet over medium heat, warm the olive oil. Add the pancetta, and sauté 3 minutes, or until golden. Strain the Brussels sprouts, and add to the skillet with the pancetta. Season with salt and pepper, and cook for 3 more minutes. Deglaze with the balsamic vinegar, and cook until evaporated, about 2 minutes. Adjust the seasoning, and serve hot. ● Serves 4
Wine
Suggestion, Juicy Medium-Bodied: Vetrere - Lago della Pergolla Rosso