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Anne Burrell: Frizzled Brussels Sprouts with Pancetta and Walnuts

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Chef Anne Burrell

Anne Burrell, Food Network chef and cookbook author, admits that this recipe for Frizzled Brussels Sprouts is a bit time consuming. But, you can do some of the prep ahead of time, then do the "frizzling" the day of the holiday, party, or dinner. We never thought we'd see the day that Brussels sprouts would be trendy, but we're seeing lots of recipes for them and noticing them on holiday menus.The dish is pretty, too, and will add some color to the plate. (Here's a link to another favorite SavorSA recipe for brussels sprouts.)   Frizzled Brussels Sprouts with Pancetta and Walnuts Extra virgin olive oil 1 clove garlic, smashed Pinch of crushed red pepper 1/4 pound pancetta, cut into 1/4-inch dice 1/2 cup walnuts, coarsely chopped 1 pint Brussels sprouts, stemmed and leaves pulled apart Kosher salt Coat a large saute pan with olive oil, add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, after 2-3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny. Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5-6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover and cook for 2-3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high and let the sprout leaves "frizzle" (brown) for another 8-10 minutes, or until the color is as you want it. Toss or stir during this time.  (Don't be hesitant about letting the sprouts brown - the darker and crispter they are, the better they taste!) Makes 4 servings. From Anne Burrell, "Cook Like a Rock Star"  
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