Serves 12
½ lb pancetta, diced ¼-inch thick
1 large yellow onion, quartered, ¼-inch julienned
salt and freshly ground black pepper
4 lbs Brussels sprouts, ends removed, quartered
¼ cup chicken stock
1½ tsp chopped rosemary
2 oz Parmigiano-Reggiano, shaved
Melted Brussels Sprouts
Preparation:
In a large skillet over mediumlow heat, render pancetta, stirring often. Continue to cook pancetta until browned and crispy. Increase heat to medium and add onions. Season onions with salt and pepper. Stir
onions until translucent. Add Brussels sprouts to skillet. Stir occasionally to allow slight carmelization. Add stock and cover. Taste Brussels sprouts for doneness and season with rosemary, salt and pepper to taste.
Remove sprouts to a serving dish when they have reached desired doneness and garnish with finely shaved Parmigiano-Reggiano.