On Monday, I mentioned that I was working on some gluten free recipes for my friend Dawn (she got here last night!) and I recalled a fabulous side dish that my husband and I shared in Newport.
The dish was Sauteed Brussel Sprouts with Pancetta and we had sworn we would make it at home. Well, I finally did and you know the best part: My husband took a bite and said ‘This tastes exactly the same. Better even’.
10 oz. brussel sprouts, end removed, sliced vertically
1-2 cloves of garlic, sliced
2 thick slices of pancetta, diced
1/2 teaspoon extra virgin olive oil (evoo), optional
a pinch of salt and ground black pepper, optional
1. Heat a pan over medium heat and add the pancetta. Lower the heat to medium-low and saute for a few minutes. Remove the pancetta, leaving as much of the natural oil in the pan as possible.
2. Meanwhile, prepare the brussel sprouts and garlic. Add the teaspoon of evoo only if you feel you do not have enough oil to saute the brussel sprouts. Saute the sprouts for approximately 5 minutes and then turn the heat to low.
3. Add the garlic to brussel sprouts, mix gently and then add the pancetta back to the pan. Season with salt & pepper to taste.