Not Your Grandmother's Brussel Sprouts

Serves 4

Olive oil 2 tablespoons
1/8-inch slices pancetta, chopped*
2
Cloves garlic 3 - thinly sliced
Fresh bread crumbs** ¼ cup
Brussels sprouts, fresh 1 lb.
Grated parmesan cheese 2 tablespoons
Salt and ground black pepper To taste

 

* Bacon can be substituted or omitted for vegetarian version
** Day old or older bread is best; process in food processor to make fine crumbs.

Method

  1. Clean Brussels sprouts; strip dried outer leaves, trim stem and cut an X in the bottom of the stem.
  2. Blanch the sprouts in plenty of salted boiling water until just fork tender. Shock in ice water. Drain. Cut each sprout lengthwise into halves or thirds depending on size. Reserve.
  3. Heat oil in skillet; add pancetta and sauté until crisp. Add the garlic and sauté until just golden.
  4. Move mixture to sides of pan; add the bread crumbs and parmesan cheese and sauté until golden brown.
  5. Add the sliced Brussels sprouts and cook until tender and heated through.
  6. Season with salt and pepper to taste, drizzle with olive oil and enjoy.

Recipe by Rocco Verrigni, Professor, School of Hotel, Culinary Arts and Tourism Schenectady County Community College