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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Sauteed Brussels Sprouts with Onions and Pancetta

By Pielove, member

November 11th, 2010

Mmm, brussels sprouts.  This is my last of the 5 sprout recipes from the Fall for Vegetables article in Issue 107.  Based on a tip from Biscuit in the old Cook's Talk, instead of boiling the sprouts, I just shredded them in my food processor-- they sauteed up nicely with the pancetta and onions.  I was too harried to dig up a lemon, so I used a splash of sherry wine vinegar, to excellent effect.  This was really good-- but my favorite sprout recipe from this article was the gratin with bacon and cream, holy cats that was good (and with that much cream, it certainly should be!).  

 

Recipe Used: 4 Favorites 16 Ways


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