Frizzled Brussels Sprouts with Pancetta and Walnuts

Frizzled Brussels Sprouts with Pancetta and Walnuts
  1. Extra Virgin Olive Oil
  2. 1 clove garlic, smashed
  3. Pinch of crushed red pepper
  4. ¼ pound pancetta, cut into ¼-inch dice
  5. ½ cup walnuts, coarsely chopped
  6. 1 pint Brussels sprouts, stemmed and leaves pulled apart
  7. Kosher salt
  1. Coat a large sauté pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, 2 to 3 minutes, remove it from the pan and ditch it. It has fulfilled its garlic destiny!
  2. Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the brussels sprouts and toss to combine. Season with salt, cover and cook for 2 to 3 minutes, or until the sprouts have wilted.
  3. Remove the lid, raise the heat to medium-high, and let the sprout leaves brown and “frizzle”, 8-10 minutes more. Taste and season with salt if needed.
Adapted from Anne Burrell
Adapted from Anne Burrell
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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