This was a new holiday side I tested out and loved – what can go wrong with pancetta? If you haven’t cooked with pancetta, it’s Italian bacon and oh so delicious. It crisps up perfectly and is rich and salty. If you must, you can substitute bacon. I’ve shredded brussels sprouts before and it’s my favorite way of cooking them because you lose the bitterness that sometimes accommodates biting into an entire sprout. This way each part, including the core, is cooked sweet and tender.
In a large nonstick skillet, cook 1/2 pound thinly sliced pancetta (diced) over medium, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain. Retain about 1/4 cup of the drippings (add olive oil to the drippings if you don’t have 1/4 cup) in the skillet.
Add about 1.5 pounds brussels sprouts trimmed and shredded (I receommend using a food processor to shred, but a knife works fine too for a coarse texture). Stir occasionally until crisp-tender, cooking at medium, about 10 minutes. Stir in 1 tbsp. chopped fresh rosemary and cook another 2 minutes until fragrant. Stir in cooked pancetta. Remove from heat and stir in the juice from 1 lemon. Season with salt and pepper. Serve warm or at room temperature.
Recipe source: Food Everyday, Martha Stewart
Time: 45 minutes