Heart Attack Brussels Sprouts

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 3 ounces pancetta, finely chopped (italian bacon)
• 5 shallots (diced finely)
• 5 garlic cloves (chopped finely)
• 3 lbs brussels sprouts (trimmed and peeled)
• 2 tablespoons lard (if necessary)
• 1/4 cup pine nuts
• 1/4 lb parmigiano-reggiano and pecorino romano cheese
• 1/2 lb butter

Recipe

• 1 blanch the brussels sprouts in about 3 quarts of salted boiling water for about 10 minutes.
• 2 when the 10 minutes is done, plunge the sprouts into cold, salted water and drain.
• 3 while the sprouts are boiling start the sauce. heat a sauté pan on medium heat.
• 4 when the sauté pan is ready, add the pancetta.
• 5 cook until the pancetta has rendered its fat.
• 6 add the lard (if necessary).
• 7 when the lard is rendered, add the pine nuts.
• 8 stir this occasionally for about 10 minutes.
• 9 add the shallots and stir every once in a while for about five minutes.
• 10 add the garlic and stir more often for about a minute.
• 11 throw in the butter.
• 12 stir every once in a while until the butter is melted.
• 13 once the butter is melted, throw in the brussels sprouts, and cut the heat back to low.
• 14 cover and simmer for about 35 minutes. stir when you feel like it.
• 15 turn off the heat and grate the cheese over the top. stir at about 1/3 increments (as far as adding the cheese).
• 16 the picture shows variation 1 with prosciutto ham. just dice it and stir it at about the 20 minute simmering mark.