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 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
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|Serving Size: 1 Serving (1599g)|
|Recipe Makes: 1|
|Calories from Fat: 839 (47%)|
|Amt Per Serving||% DV|
|Total Fat 93.2g||124 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 40.5g|
|Polyunsanturated Fat 11.4g|
|Cholesterol 253.1mg||78 %|
|Sodium 5696.5mg||196 %|
|Potassium 5620.7mg||148 %|
|Total Carbohydrate 124.2g||37 %|
|Dietary Fiber 34.2g||137 %|
|Sugars, other 90.1g|
|Protein 122.2g||175 %|
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Calories per serving: 1796
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