We had a discussion about whether this was Mrs. Mowry’s recipe, or MrsMowry’s recipe … and MrsMowry won! This is a wonderful way to serve these little cabbages.
Ingredients
- 1.5 pounds, fresh Brussels sprouts
- 2 Tbsp olive oil
- 1/4 tsp red pepper flakes
- 5 oz pancetta
- 1 shallot, diced
- shallot salt
- salt & pepper
Instructions
Rinse & quarter Brussels sprouts. Heat large skillet, medium heat. Add olive oil & red pepper flakes. Add pancetta. Stir until pancetta is lightly browned and crisp. Add shallot. Stir until shallot is translucent. Sprinkle shallot salt. Pour Brussels sprouts into skillet. Drizzle top with olive oil; stir to coat. Stir occasionally over medium heat, 5-6 minutes. Add a couple tablespoons of water, salt and pepper. Cover skillet and cook 2-4 minutes until Brussels sprouts are fork tender.
Brussels sprouts, cute shoes.
Quartered Brussels sprouts.
Large skillet.
Dice the pancetta.
Dice the shallot.
Large skillet, medium heat.
Add red pepper flakes to the warmed oil.
Saute the pancetta.
Saute the shallots until they are transluscent.
Pour the sprouts into the skillet.
Drizzle oil over the top.
Add pepper to taste.
Add salt to taste.
Shallot salt, too.
Stir to coat.
Delicious!
Cover and heat until fork tender.
Voila!
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