Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes. Add the brussels sprouts and vinegar and bring to a boil. Reduce the heat to Iow, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and keep warm until serving. Yield: 8 servings Converted by MC_Buster. NOTES : Use salt sparingly (the pancetta is already salty), but dont eliminate it altogether: it draws the juices from the shallots and adds to the flavor of the dish. Recipe by: IN FOOD TODAY SHOW #INJ278 Converted by MM_Buster v2.0l.
