8 ounces pancetta, cut crosswise into 1/4-in.-wide strips
Salt and freshly ground black pepper
How to Make It
Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts crosswise, discarding root ends. (The resulting "shaved" sprouts should resemble confetti.)
Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt and pepper to taste. Serve hot.
I really like this - I wouldn't say excellent but I would cook it more often than just for a special occasion. I used the 2mm blade on my food processor which made it quick. I also added shallots, minced garlic and then some cooked red potato chunks with the pancetta first, added the sprouts and then seasoned with salt and malt vinegar on my plate... Delicious!
By far the best Brussel Sprouts recipe I've made. The texture is interesting and the flavor is great! My family, who are usually not Sprout eaters, loved this one. I used pancetta the first time, but I now use 2 strips of bacon instead. Cheaper and I usually have it on hand anyway. I also toss in a couple of tablespoons of lemon juice and white wine to amp up the flavor.
Excellent. I followed the advice below and used the slicer blade on my food processor and it was ready in about 15 minutes. I will certainly make this again. I halved the recipe and used only 3 oz. of pancetta - as that is what came in a package at the grocery store already chopped. Extra pepper helps with flavor as well.
My family loves this recipe! It's a special request every year for Thanksgiving. Eliminate most of the prep time by using the shredding disk on your food processor to thinly slice the sprouts. Make sure to cut off the tough stems first. Also, a splash of chicken stock adds extra flavor.