Decadent Brussels Sprouts with Pancetta and Cheese
This indulgent Brussels Sprouts dish is a family favorite during the holidays, bringing together the rich flavors of crispy pancetta, sweet shallots, and creamy butter. Inspired by a classic Emeril recipe, this version is a delightful twist that has been lovingly adapted to enhance the dish's comforting appeal. Perfect for gatherings, each bite is an explosion of savory goodness, with toasted pine nuts and a blend of Parmigiano-Reggiano and Pecorino Romano cheese elevating the flavors to new heights. This recipe yields enough to generously serve about 10 people, making it ideal for festive occasions where everyone can indulge.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Pancetta
3 ounces (finely chopped)
Shallots
5 (diced finely)
Garlic
5 cloves (chopped finely)
Brussels Sprouts
3 pounds (trimmed and peeled)
Lard
2 tablespoons (if necessary)
Pine Nuts
1/4 cup (toasted)
Parmigiano-Reggiano Cheese
1/4 pound (grated)
Pecorino Romano Cheese
1/4 pound (grated)
Butter
1/2 pound (unsalted)
Instructions
1
Begin by blanching the Brussels sprouts in a large pot of salted boiling water for approximately 10 minutes, or until they are tender but still vibrant green.
2
After 10 minutes, transfer the Brussels sprouts to a bowl of cold salted water to stop the cooking process. Once cooled, drain them well and set aside.
3
While the sprouts are blanching, heat a large sauté pan over medium heat. Add the finely chopped pancetta and cook it until it becomes crispy, releasing its flavorful fat.
4
If the pancetta does not yield enough fat, add lard to the pan and allow it to render.
5
Next, add the pine nuts to the pan and sauté them for about 10 minutes, stirring occasionally, until they are lightly golden and fragrant.
6
Once the pine nuts are toasted, add the finely diced shallots and sauté until soft and translucent, about 5 minutes.
7
Stir in the chopped garlic and cook for an additional minute, being careful not to burn it.
8
Add the butter to the pan and let it melt, mixing thoroughly to create a flavorful sauce.
9
Once the butter has melted, add the blanched Brussels sprouts to the pan, stirring gently to coat them with the sauce. Reduce the heat to low and cover the pan.
10
Allow the mixture to simmer for about 35 minutes, stirring occasionally to ensure even cooking and flavor infusion.
11
Once the sprouts are cooked to your desired tenderness, turn off the heat and grate the cheeses generously over the top.
12
Stir in the cheese gradually, mixing in about a third at a time to ensure even distribution.
13
For an extra twist, consider adding diced prosciutto ham at the 20-minute mark of the simmering time for an additional layer of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Brussels Sprouts with Pancetta and Cheese dish?
It is an indulgent holiday side dish featuring crispy pancetta, sweet shallots, and a rich blend of Parmigiano-Reggiano and Pecorino Romano cheeses.
How many servings does this recipe provide?
This recipe yields enough to generously serve approximately 10 people.
What are the main ingredients required?
The main ingredients include Brussels sprouts, pancetta, shallots, garlic, lard, pine nuts, Parmigiano-Reggiano, Pecorino Romano, and unsalted butter.
How many pounds of Brussels sprouts do I need?
You will need 3 pounds of Brussels sprouts, trimmed and peeled.
How long should I blanch the Brussels sprouts?
Blanch them in salted boiling water for approximately 10 minutes until tender but still vibrant green.
Why should I put the sprouts in cold water after boiling?
Transferring them to cold salted water stops the cooking process and helps preserve their color.
How much pancetta is used in this recipe?
The recipe calls for 3 ounces of finely chopped pancetta.
What should I do if the pancetta doesn't release enough fat?
If necessary, you can add 2 tablespoons of lard to the pan to help with rendering.
How long do I sauté the pine nuts?
Sauté the pine nuts for about 10 minutes until they are lightly golden and fragrant.
How many shallots are needed?
You will need 5 finely diced shallots.
How long should the shallots be cooked?
Sauté the shallots for about 5 minutes until they are soft and translucent.
How much garlic is included in the dish?
The recipe uses 5 cloves of finely chopped garlic.
What kind of butter is recommended?
The recipe specifies 1/2 pound of unsalted butter.
At what point is the butter added to the pan?
Add the butter after the garlic has cooked for about one minute.
How long do the Brussels sprouts simmer?
The sprouts should simmer covered on low heat for about 35 minutes.
When do I add the cheese to the dish?
Turn off the heat and grate the cheeses over the top once the sprouts have reached your desired tenderness.
What types of cheese are used?
The dish uses a combination of 1/4 pound Parmigiano-Reggiano and 1/4 pound Pecorino Romano.
How should the cheese be mixed into the sprouts?
Stir the cheese in gradually, about a third at a time, to ensure even distribution.
Can I add other types of meat to this recipe?
Yes, you can add diced prosciutto ham at the 20-minute mark of the simmering time for extra flavor.
What is the total ingredient count?
There are 9 ingredients listed in this recipe.
Is this dish suitable for holiday gatherings?
Yes, it is described as a family favorite for the holidays and is ideal for festive occasions.
What was the inspiration for this recipe?
This version is inspired by a classic Emeril recipe and has been lovingly adapted.
What is the texture of the finished Brussels sprouts?
The sprouts should be tender and coated in a flavorful, creamy sauce.
Should the heat be high or low during the simmering stage?
The heat should be reduced to low while the sprouts simmer for 35 minutes.
How should the shallots and garlic be prepared?
The shallots should be diced finely and the garlic should be chopped finely.
Do I need to stir the sprouts while they simmer?
Yes, you should stir them occasionally to ensure even cooking and flavor infusion.
Is the pancetta fat used for cooking the other ingredients?
Yes, the pine nuts and shallots are sautéed in the fat released by the pancetta.
How much pine nuts are used?
The recipe requires 1/4 cup of pine nuts.
What is the first step in the instructions?
The first step is blanching the sprouts in a large pot of salted boiling water.
What tags are associated with this recipe?
Tags include holiday recipes, comfort food, vegetable side dish, and cheesy brussels sprouts.