Shaved Brussels Sprouts With Pancetta

“Method of "shaving" found in Sunset Magazine, December 2006. Recipe loosley based on the one in the magazine. It tastes awesome!”
READY IN:
45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The "shaved" sprouts should resemble confetti.).
  2. Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes.
  3. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
  4. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm.
  5. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese.
  6. Serve hot.
  7. Notes:.
  8. *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
  9. **To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely.

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