Brussels Sprouts Leaves with Pancetta and Shallots
PREP 25 min COOK 15 min SERVES 6
Ingredients:
- 1 1/2 lb Brussels sprouts
- 6 oz pancetta, finely diced
- 2 shallots, minced
- 1/3 cup Longo’s Unsalted Butter
- 1 tbsp Longo’s Fresh Thyme, chopped
- 1/4 cup white wine
- Pinch fresh ground pepper
Directions:
TRIM bottom of Brussels sprouts with sharp paring knife to allow outside leaves to be removed from the bulb. Continue to trim until all the leaves are separated.
HEAT large skillet over low heat and add pancetta. Cook for about 7 minutes or until fat renders from pancetta. Add shallots and butter; cook for about 3 minutes or until shallots are soft.
INCREASE heat to high and, once pan is sizzling, add Brussels sprouts leaves and thyme. Sauté to coat leaves with pancetta mixture. Reduce heat to medium and carefully add wine. Sauté until wine evaporates. Season with pepper and serve immediately.
PER SERVING: 252 calories; 9 g protein; 20 g fat; 11 g carbohydrate; 4 g fibre; 2 g sugars; 546 mg sodium.