Brussels Recipe
Pancetta, Pecorino, Golden Raisins, Fresno, White Balsamic Reduction
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half. Rinse them under cold water and set aside.
Cook the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside.
Sauté the Brussels Sprouts
In the same skillet with the pancetta drippings, add the Brussels sprouts. Sauté for about 8-10 minutes until they are golden brown and tender. Season with salt and black pepper.
Add Fresno Peppers and Raisins
Thinly slice the Fresno peppers and add them to the skillet along with the golden raisins. Cook for an additional 3-4 minutes.
Prepare the White Balsamic Reduction
In a small saucepan, bring the white balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer until it thickens slightly, about 5 minutes.
Combine and Serve
Add the crispy pancetta back to the skillet with the Brussels sprouts mixture. Toss everything together, then drizzle the balsamic reduction over the top. Finish with grated Pecorino cheese before serving.