Guanciale E Brussels Sprouts Recipe
Guanciale, gorgonzola, fried brussels sprouts, spicy honey
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Ingredients
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Guanciale & base
Brussels sprouts
Gorgonzola & finishing
Spicy honey
Method
Guanciale & base
- 1
Prep guanciale
Trim any overly thick rind from the guanciale. Slice into 1/4-inch thick batons, then cut into 1/4-inch dice or lardons about 1/4 x 1/4 x 1/2 inch.
- 2
Render
Place the diced guanciale in a cold skillet (cast iron or heavy-bottomed) and turn heat to medium-low. Allow the fat to render slowly, stirring occasionally, until the pieces are golden and crisp and most fat has rendered, about 12–15 minutes. If pan becomes too dry, add up to 1 tablespoon extra-virgin olive oil. Reserve the rendered fat in the skillet and transfer crisped guanciale to a paper-towel-lined plate, keeping the fat in the pan for flavor.
- 3
Season
While rendering finishes, stir together fine sea salt and black pepper. The guanciale will be salty, so use salt sparingly later.
Brussels sprouts
- 4
Prep sprouts
Trim the stem ends of the Brussels sprouts and remove any loose or discolored outer leaves. Cut each sprout in half lengthwise. For very large sprouts, quarter them so pieces are roughly uniform.
- 5
Dry well
Pat the halved sprouts very dry with paper towels. Removing surface moisture is essential for crisp frying.
- 6
Fry until crisp
Heat a heavy 10–12 inch skillet over medium-high heat and add 2–3 tablespoons of the reserved guanciale fat and enough vegetable oil to come about 1/8–1/4 inch up the pan (about 1/4–1/2 cup depending on pan). Heat oil/fat until shimmering but not smoking (about 350°F if using thermometer). Add sprouts cut-side down in a single layer in batches if needed. Press gently with a spatula and fry until the cut side is deeply golden and crisp, about 4–6 minutes. Flip and cook 2–3 more minutes until tender-crisp. Remove with a slotted spoon to a paper-towel-lined tray and sprinkle immediately with 3/4 tsp kosher salt while hot. Repeat with remaining sprouts.
- 7
Alternative oven finish
If you prefer less oil, roast the sprouts: toss with 2 tablespoons rendered guanciale fat and 1 tablespoon olive oil, spread on a rimmed sheet and roast at 425°F (220°C) until caramelized and tender, about 18–22 minutes, turning halfway.
Gorgonzola & finishing
- 8
Make gorgonzola sauce
Crumble 4 oz gorgonzola into a small saucepan. Add 1/4 cup heavy cream and 1 teaspoon lemon juice. Warm over low heat, stirring, until cheese melts into a smooth sauce, about 3–5 minutes. Taste and adjust with a pinch of black pepper; avoid additional salt unless needed because gorgonzola and guanciale are salty.
- 9
Make spicy honey
Combine 3 tablespoons honey with 1/2 teaspoon chili flakes (or 1/2 teaspoon hot honey) and 1/2 teaspoon apple cider vinegar in a small bowl. Stir until uniform. Taste and adjust heat level: use less chili if you want milder, more if you want more bite. Keep at room temperature; the vinegar thins the honey slightly for easier drizzling.
- 10
Assemble
Place the fried Brussels sprouts in a warm serving dish. Spoon or drizzle about half of the warm gorgonzola sauce over the sprouts so they get a glossy, savory coating. Scatter the reserved crisp guanciale evenly over the sprouts. Drizzle 2–3 tablespoons of the spicy honey over everything in a thin stream so it balances salty and spicy-sweet flavors. If using, sprinkle toasted chopped walnuts and microgreens or parsley for brightness.
- 11
Serve
Serve immediately while sprouts and guanciale are hot and crisp. Offer remaining gorgonzola sauce and spicy honey on the side for guests to add more. Leftovers can be kept in the refrigerator (separate components) and gently reheated; crispness will be best when freshly made.